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Icelandic Happy Marriage Cake

Icelandic Happy Marriage Cake: A Sweet Spring Delight

Enjoy a slice of Icelandic Happy Marriage Cake, a delightful blend of textures and flavors perfect for spring celebrations.
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Prep Time 40 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Icelandic
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Rolled Oats Use rolled oats, not instant.
  • 1 cup Plain/All-Purpose Flour
  • 1/2 cup Brown Sugar
  • 1 teaspoon Ground Cardamom
  • 1 teaspoon Baking Soda Do not substitute with baking powder.
  • 1/2 cup Unsalted Butter Salted butter can be a substitute.
  • 1 large Egg Beaten.
For the Rhubarb Compote
  • 4 cups Fresh Rhubarb Can use frozen rhubarb if necessary.
  • 1 cup Superfine/Caster Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • 20 cm (8 inch) round cake tin
  • medium saucepan
  • Blender
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Cake Tin: Line a 20 cm round cake tin with parchment paper.
  2. Make the Rhubarb Compote: Cook sliced fresh rhubarb, superfine sugar, and vanilla in a saucepan over medium heat for 15 minutes.
  3. Prep the Oat Mixture: Preheat the oven to 200°C. Pulse rolled oats in a blender until coarse. Mix oats, flour, sugar, cardamom, and baking soda in a bowl.
  4. Combine Ingredients: Add softened butter to the oat mixture and mix until crumbly. Add beaten egg.
  5. Assemble the Cake: Press two-thirds of the dough into the tin, spoon the rhubarb compote over it, and scatter remaining dough on top.
  6. Bake: Bake in the preheated oven for approximately 25 minutes or until golden brown.
  7. Cool & Serve: Let cool in the tin for 10-15 minutes, then transfer to a wire rack and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, avoid turning oats into flour and ensure accurate measurements for baking soda. Allow the cake to cool before serving for cleaner slices.

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