As some of you already know, Kristen and I got married at the end of June at Starling Lane Vineyard. My plan for the past 6 months had been to bake a kransekake, a traditional Norwegian cake, for the family barbeque following our reception in honour of Kristen's Norwegian heritage. Little did I realize, just because one is having a small wedding (under 50 people including us), it doesn't mean that the final week is relaxed and calm. I think I was the only person who was surprised that I didn't have time to bake a kransekake.
Canada Day was our first non-wedding related joint family dinner as a married couple, so I decided it was the perfect opportunity for a kransekake. Only my family and Kristen knew I was making it, so it was a huge surprise for my Norwegian father-in-law. He was very impressed, especially considering it was my first time making it, and said it tasted perfect. The only thing he suggested was a less sweet icing so next time I will play with that (my grandma suggested adding a little bit of flour). I also want to play around with egg substitutes to see if I can get a good vegan version.
For this kransekake, I used Pink Patisserie's recipe. I set the servings to 12 and it was the perfect amount for the 18 ring kransekake in the photos plus a little mini 4 ring one for my father-in-law to take home. I put red currants around the base for a splash of red since it was Canada Day, and the tartness of the currants really went nicely with the sweet almond taste of the kransekake. Pink Patisserie's website is down at the moment but she's working to get it up and you can check out her Facebook page.
Twelve days after being made, the top rings are still in our fridge and make the perfect alternative to biscotti when paired with a cup of Earl Grey.