This is one of the traditional Icelandic cakes that I grew up with, and I must have eaten it like a million times at my grandma’s place. The name Hjónabandssæla means Blissful Marriage Cake, which comes from that you would have a happy marriage if you could make this cake.
It’s very easy to make and goes very well with whipped cream. It contains among other coconut and oatmeal, and anything that has to do with oatmeal I am on board with.
This recipe is enough for 2 cakes, but what I like is to have it a little bigger so I make 3/4 recipe and just make one cake from it.
Traditionally we use rhubarb jam in Iceland for this cake but that is not a very popular jam here in Denmark so it is almost impossible to find, so you can basically use whatever jam you can find. My favorites are raspberry, blueberry or blackcurrant.
- 2 cups Flour
- 2 cups Oatmeal
- 2 cups Coconut finely grated
- 1 1/2 cup Sugar, raw
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 Eggs
- 250 gr Butter, softened
- 1 jar Fruit Jam
- Preheat the oven to 200°C (392°F). Grease 2 pie or cake tins.
- Put all the ingredients except for the jam in a stand mixer and mix very well, or until you have a cohesive dough.
- Divide the dough in half and for each half you take ¾ of the dough and press it on the bottom of the tin and a little bit up to the sides. Then take the jam and spread it on top.
- Now you take the rest of the dough and roll it out in thin rolls and lay them across the cake so you make like a checkerboard pattern. When I am short for time I take the dough and just crumble it over, the taste is the same.
- Bake the two cakes for about 20 to 30 minutes depending on the oven.
- I use 1 cup whole wheat and 1 cup regular flour.
This cake is just perfect with a little bit of whipped cream and of course a good cup of coffee or tea.