bakeland: walnut brownie cake with whipped cream and berries

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I’m very excited to have a recipe to share with you today, from the brand new English translation of Bakeland: Nordic Treats Inspired by Nature, by Marit Hovland. When Greystone Books got in touch and very kindly offered me a review copy, I jumped at the chance to check this book out. Bakeland was originally published in Marit’s native Norwegian, and it’s a book I spotted on the shelves of my local bookstores while living in Norway. I’m thrilled that the English translation will make this book accessible to a much wider audience, because I find it to be a rather unique book among the many baking books out there.

One glimpse at the Instagram account (@borrowmyeyes) or the website ( of Marit Hovland will show you what makes Marit unique. She specializes in intricately decorated sweet treats, often inspired by Norwegian nature. This kind of dedicated decoration is something I’ve dabbled in occasionally, but Marit is a master at it and is able to make it accessible to others through clear, easy to follow step-by-step instructions. She also has instructions for many non-baking DIY projects on her website, which is a testament to her ability to present the decorating techniques in an approachable way. This unique skill is present throughout Bakeland. I will say up front that this is not a book of traditional recipes, but rather a very modern baking book with a wide range of sweet treats (that happen to be inspired by Norwegian nature).

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The book is exquisitely beautiful – the photos of the baked goods themselves are gorgeous, but the book also features photos of pristine Norwegian nature. If you’ve ever had the chance to explore the Norwegian countryside, flipping through the book might make your heart ache with memory, as you remember the feeling of looking out over a fjord on a sunny summer’s day, or going for a walk or cross-country skiing through a fresh snowfall. (At least, that’s the effect it had on me.)

The recipes in the book are truly inspired by nature, and the various flora to be found around Norway throughout the year. I was very pleased to see that the book was laid out by season, into five sections: winter into spring, spring into summer, summer into fall, fall into winter, and a new year. I think it’s brilliant how the book not only follows the progression of a year, but in focusing on the transitions between seasons, it reminds us of the changeable nature of weather and the fact that it’s a constantly-moving cycle, rather than presenting the seasons as static. The sort of bonus chapter, “a new year,” seems to coincide very nicely with December and January being the darkest months of the year, with a focus on the play of low sunlight and the blue light of blåtimen with sparkling snow. I was surprised how much I missed mørketida, the two months of the year where the sun never rises in Tromsø, my first winter away – there is definitely a sort of magic to the light at that time of year in the north. I could feel the shift from season to season much more keenly in Norway than I do in Montreal, and I miss that too.

bakeland seasons

The chapter of the book that gets me the most excited is summer into fall, which is unsurprisingly full of autumn-themed recipes like cinnamon macarons with apple filling (decorated to look like apples), maple leaf cookies, and spice cake with cinnamon almonds (the almonds having been decorated to look like acorns). In northern Norway this season was incredibly ephemeral, happening in a blip – but perhaps that is why I loved it so much.

There are a few other sections to the book beyond the recipes, as well. Bakeland features a section on baking tips, and Marit provides step-by-step instructions for techniques like tempering chocolate, making your own muffin liners, or making macarons. A section at the beginning outlines the tools you’ll find useful in making many of these recipes, complete with photos. On a practical level, the recipes are very user friendly, especially since they includes weight and volume measurements in grams and milliliters in addition to the typical cups measurements you’ll find in North America. Having had kitchens in both North America and Europe, I appreciate that they included the weight measurements (which I prefer to use) even for this North American version.

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I’ve opted to pick a recipe to share with you all from the second chapter of the book, spring into summer, given that it very nicely coincides with this time of year. Since many of the recipes in this book are very involved when it comes to decoration, I wanted to pick something relatively approachable. Some of the recipes in this book are things you’ll want to make sure to practice a few times if you plan to make it for an event like a birthday or another special occasion, particularly when it comes to decorating techniques you may not have used before. I might even go so far as to say that some of it is a bit over the top. But the recipes are also relatively adaptable, and you can get away with mixing up the decorating elements if you’d like.

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This walnut brownie cake with whipped cream and blueberries sounded delicious, and while I think the candied bluebells on top are absolutely adorable, I live in an apartment in a relatively urban area in a big city and have no idea where I’d go to find bluebells to pick anymore. So I decided to improvise a bit, and I also took Marit’s suggestion which you’ll see below about using different types of berries. I asked myself: how could I get inspired by my own surroundings here in Montreal? Over the past week or two I’ve heard a lot of my foodie-inclined friends talking about the arrival of the Quebec strawberries. Anyone who’s had a proper strawberry can recognize how little the massive things sold at the grocery stores actually resemble strawberries. So I decided to follow that path, and I picked up some locally-grown strawberries to top this cake instead of the blueberries originally called for in the recipe. I brought the cake to my friend’s birthday dinner last night, and I can confirm: this recipe was a big hit. (Thanks, friends, for your enthusiasm!)

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The brownie cake itself is very simple to make – if you’ve ever made brownies from scratch, you can make this cake. Fresh whipped cream creates a lovely light layer on top between the brownie and the fruit topping, and I added some silver and pearl sprinkles for a bit of a festive finish. I think the only sad thing was how quickly this cake was devoured, and I wish it’d been a tiny bit bigger. I did make a few adjustments here and there, including the fact that I used a regular cake pan instead of a springform pan, and so I lined the whole pan with parchment paper instead of just the bottom. I’ll try to make a note of my own adjustments where relevant. But without further ado – the recipe!

Walnut brownie cake with whipped cream and blueberries
makes one 9-inch (23 cm) round cake
Shared with permission from Greystone Books

Perfect bluish-purple bells, hanging from flimsy stems…bluebells are lovely, either down by the lake, high up in the mountains, or on top of a cake. Frosted with fluffy whipped cream and topped with refreshing blueberries, this sweet brownie cake gets a summery lift.


  • bluebell flowers
  • 1 egg white
  • pinch of salt
  • superfine white sugar

The bluebells must be prepared at least a couple of hours before they are to be used. You can make them a day in advance to make sure they’re dry. Follow the instructions below.

Brownie cake

  • 2/3 cup (150 g) butter
  • 3.5 oz (100 g) bittersweet baking chocolate, coarsely chopped
  • 2 eggs
  • 1 cup (200 g) granulated sugar
  • 2/3 cup (80 g) all-purpose flour
  • 1/2 tsp vanilla bean seeds, or 1 tsp vanilla sugar (note: I subbed 1 tsp vanilla extract)
  • 3/4 cup (100 g) walnuts, coarsely chopped

Preheat the oven to 325ºF (165ºC). Line the bottom of a 9-inch (23 cm) round springform pan with parchment paper.

In a saucepan, melt the butter, then remove from the heat. Add the chocolate to the butter and stir until it melts. Let the chocolate mixture cool a little, then transfer it to a mixing bowl.

In a separate bowl, using a handheld mixer, beat the eggs and sugar together until pale in color. Pour the egg mixture into the chocolate, stirring gently. Sift in the flour and add the vanilla seeds, then fold in with a rubber spatula.

In a bowl, toss the walnuts with 2 tsp of flour, then fold them into the batter. (This will keep them from sinking to the bottom.) Pour the batter into the prepared pan and bake for 30-35 minutes on the middle rack of the oven. Remove and let the cake cool. Keep it in the refrigerator until ready to serve.

Cream and berry topping

  • 1 cup (250 ml) whipping cream
  • 1 tbsp granulated sugar
  • 1 1/3 cups (200 g) blueberries

Prepare the topping just before serving the cake. In a bowl, using a handheld mixer, whip the cream with the sugar until stiff peaks form. Spread the whipped cream on the cake and top with blueberries. Decorate with the candied bluebells.

Variation: You can use chocolate liqueur cream instead of whipped cream. Other berries or fruit can replace the blueberries.

bakeland-bluebells-numbers(Image courtesy of Greystone Books)

Preparing the bluebells

  1. Go for a walk and pick some bluebells. Put them in water until you’re ready to use them.
  2. Cut off the flowers, leaving around 1 inch (2.5 cm) of the stem.
  3. Remove the stigma and the pistils inside the bell.
  4. With a fork, whisk the egg white with a pinch of salt. Holding the flowers by the stem, paint the inside of each bluebell with the egg white, then the outside.
  5. Spoon some sugar into the bluebell before you turn it over and sprinkle sugar on the outside. Shake gently so that only a thin layer of sugar remains on both sides.
  6. Attach a small piece of tape to the stem of the flower. Fold the tape over a skewer suspended between two glasses, so the bluebells hang while they dry. You can also place them on parchment paper, with the opening down, but then some of them will lose their lovely shape. The flowers need 2 to 3 hours to dry. You can let them hang overnight.
  7. Cut off the stem where it attaches to the flower. Keep the bluebells in an airtight container if you’re not going to use them right away. They can be stored for several months.

Selected photos and text from Bakeland: Nordic Treats Inspired by Nature (Greystone Books, 2018) by Marit Hovland.

Bakeland is available for purchase through Amazon or other outlets.



There’s a very narrow window here in northern Norway when the grocery stores have Norwegian apples available, rather than the (pretty sad) imported ones we find throughout the rest of the year. My husband and I were delighted to find that we could find domestic Gravensteins at the store when this window opened last year, so when it came around this time, I thought it’d be the perfect opportunity to bake an apple cake.


I wanted to try another recipe from Fika, so as I thumbed through the pages I decided on the fyriskaka, which they describe as a “classic apple cake.” The recipe itself is quite simple, and they key components (aside from your typical cake ingredients) are apples, of course, along with cinnamon, brown sugar, and cardamom. Oh, the cardamom! The recipe calls for freshly crushed cardamom seeds, and I think that little detail really takes this cake to the next level. I also always love to bake anything that requires mixing up your sliced apples with brown sugar and cinnamon…


The recipe calls for a springform cake pan, but my Norwegian kitchen is actually still lacking a lot of baking equipment and a springform pan is not part of the equation. My regular cake pan did just fine, however – I greased and floured it well and the cooled cake popped right out in one piece.

I probably don’t need to tell you that the cake itself was delicious – it’s hard to go wrong with this mix of ingredients, after all. Despite the amount of brown sugar and plain sugar that went into it, it wasn’t overly sweet. It’s kind of the perfect fika cake, to be honest. I might have to make this one again before the domestic apple window closes.


You can find the recipe for this cake in Fika by Anna Brones and Johanna Kindvall.

fika: kardemummakaka

Here’s a book I’m excited about:

Fika, by Anna Brones and Johanna Kindvall. My friend Daytona told me about this book earlier this year and I ordered a copy shortly before we packed up our container in May for the Norway move. I was so excited to get it, but I opted to put it in one of the moving boxes so that it’d be here in Norway once we flew over in August. So I had a few months to wait before I really got to sit down with it! Fortunately, it was worth the wait.

As you might assume, this recipe book is all about fika, the beloved Swedish custom of the daily coffee break (with treats). I love the size of this book and I love the aesthetic, too – instead of photos, the book features adorable illustrations. It also features a lot of great background info, like exactly what fika’s all about, a history of Swedish coffee, pantry staples you’ll want to have on hand for the recipes, and so on. It’s straight up my alley.

I had a hard time trying to decide what I wanted to make first, but in the end I settled on a cardamom cake. I love cardamom (don’t we all?) and I guess I was craving a cake. This one ended up being a lovely breakfast treat for a few days (it goes well with coffee, after all). It’s simple to make, and the end result isn’t too fancy, but it’s delicious and elegant enough to make for a special occasion, as well.

The recipe called for a bundt pan, which I didn’t have, so I just used a normal cake pan. I quite like the result. Inside, the cake was spongy and fragrant, sweet but not too sweet. Just right. To keep it unfussy I topped it off with a dusting of powdered sugar. A bundt pan would definitely dress this simple cake up, but it’s nice to know it works well as a simple shape, particularly as a fika treat.

I’m very much looking forward to baking more things from Fika and with the weather cooling off in Tromsø, I’m sure there will be lots more baking in the near future.

Here’s to kitchen number seven!


If you like hazelnuts, this one’s a good way to go. This Swedish filbert cake was simple and delicious, and not too sweet. I baked it for my partner’s birthday in November and we liked it so much that I baked it for Thanksgiving, too. It works nicely as an after-dinner dessert but I think it works well as a coffee cake, too. I recommend pairing it with a cup of good black coffee and a healthy dose of Scandinavian travel planning.


This post is a bit belated! But as I’m baking a new cake this weekend, it seemed the perfect opportunity to finally write this post and turn it into A Weekend of Cake.

I’ve made this recipe twice, both times in the spring. Chokladkaka is a Swedish chocolate pound cake – a really fantastic chocolate cake when you want something that’s light and not too rich. I made my first with my friend Alex when she was visiting – we lined the pan with butter but forgot to line it with crumbs, so the outside ended up a bit burnt (though the inside was still delicious). The second time, I made it for a dinner with some friends, and remembered not to skip this step! Vanilla wafers aren’t terribly easy to find in Hungary, though, so I wound up lining it with flour (which worked passably well).

I served it up with whipped cream and strawberries the first time, and the second time went for vanilla ice cream and strawberries – both worked very well. I love chocolate cake, and I love that this is a chocolate cake I can eat without feeling like I’ll get a stomachache.


Norwegian caramel-almond Tosca cake. Sound good? It should, because it was delicious.

First, a note of clarification: Ojakangas spells this recipe Toscakage in her book, but as this would actually be the Danish spelling and she calls it a Norwegian cake, I’ll use the more Norwegian Toscakake instead. I am sure this recipe exists in Denmark and Sweden as well, but each country spells it differently (the Swedes would use Toscakaka). Minor differences, but they do exist. With that aside, on to the cake!

I was invited to a friend’s for dinner yesterday and I found myself searching The Great Scandinavian Baking Book for something relatively quick and easy to prepare for a dessert. I normally wouldn’t go to the cake section for this, but I was flipping through and happened to spot the Toscakake. Relatively short list of ingredients, not a lot of prep time, simple to make. It was a winner.

There are essentially two parts to making this cake: baking the cake and putting together the topping. The cake part itself came out fairly light and spongy, a little bit like angel food cake. The second part was pretty straightforward, too: browing some sliced almonds and then adding sugar and cream to make an almondy, caramel-ly topping to slather over the cake. I popped the whole thing in the oven for a few more minutes so that the topping could harden a little bit and turn a nice golden-brown color.

The end result is perhaps not the prettiest cake in the world, but a fairly simple and quick cake to make from scratch. I’d say it’s appropriate for special occasions just as much as it makes a nice coffee cake. And on Sunday mornings, like this morning was, it makes a pretty delicious breakfast.


Baking for friends is truly one of my favorite things about baking recipes from this book, and this one was no exception. My friend Damien had a birthday earlier this month and I promised to bake him a proper birthday cake when he got home from tour. He picked out the chokladtarta, a nutty chocolate layer cake with layers of cream filling and a chocolate glaze over top. This is easily the most involved (and decadent) recipe I’ve baked from the book so far.

The recipe gives you a list of choices of nuts for your cake layers; I had walnuts and almonds on hand but in the end decided to go for the walnuts. The cake layers are prepared first, then the cream “filling” (which goes between your cake layers) and lastly the dark chocolate glaze is made and drizzled over the top of the cake. My wonderful friend Brad helped out with the glaze and a few supplies (I’ve just moved house and my new kitchen isn’t quite set up yet).

The resulting cake was extremely rich but super delicious, and enjoyed by Damien + friends at a local open mic night last night. After an amazing Thanksgiving weekend, it was a night I was very grateful to be with friends. Happy belated, D.


A few weeks ago my Norwegian class had a potluck and watched two episodes of the popular and hilarious Norwegian reality show Alt for Norge. There was both non-Norwegian and Norwegian fare to eat (I had my first fiskeboller) but everything was delicious. It seemed like a great excuse to try out another Norwegian recipe, and since we’ve entered apple season I picked the Norwegian eplepai. It means apple pie, but it’s more of a cake, really. Whatever you call it, I was really happy with how it turned out!

Since I was bringing one to class, I decided to bake two (so that my roommates and I had some at home as well!). This was a ridiculously simply recipe – the instructions after the ingredients list fit in a five-line paragraph. You dice up your apples, chop some almonds, mix everything up in a bowl and then bake. There are also instructions to make a whipped topping/side, but as I was short on time I opted to serve it with vanilla ice cream instead. My friend Melodie helped crush the almonds while I chopped up the apples.

(photo by Sarah Jurado)

Next I mixed all the ingredients, spooned them out into the greased pie pans, and then they baked! Like I said, it was a really simple recipe and it made a great last-minute dessert.

The pie was a hit at the potluck and at home, where we ate it still warm from the oven with ice cream!