Sons of Norway - Norwegian Culture - Recipes - Mother Monson (Mor Monsen)
MOTHER
MONSON (MOR MONSEN)/
Serves 6
1 cup (2 1/2 dl) plus 1 T. butter or margarine
1 1/4 cup (3 dl) sugar
6 eggs
Peel of 1 lemon, grated
1 3/4 cups (4 1/2 dl) flour
1 tsp. baking powder
Garnish:
1/2 cup (1/4 dl) scalded almonds, slivered
1/2 cup (1 1/4 dl) currants
3?4 T. granluated or Pearl suga
Cream butter or margarine
with sugar until creamy. Add eggs, one at a time, and
blend thoroughly after each addition. Stir in the lemon
peel. Mix flour and baking powder and add. Pour the batter
into a 16 x 8 inch pan, lined with parchment or wax paper
and heavily greased. Smooth batter out evenly. Sprinkle
with almonds, currants, and sugar. Press the garnish lightly
into the batter so it does not fall of when cake is done.
Bake on middle rack of the oven at 375 degrees F (190
degrees C) for 20-25 minutes. The cake should be light
golden and baked through, but not dry. Remove it from
the oven as soon as no batter sticks to an inserted cake
tester. Cool slightly on a cake rack. Cover cake with
waxed paper and a cookie sheet and turn the cake pan upside
down on the sheet. Place a wire rack on the upturned cake
and turn again so the cake rests right side up on the
rack. Cool the wire rack. When the cake is cold, cut in
diamond shapes with a very sharp knife.
Ekte Norsk Mat--Authentic Norwegian Cooking is
available for purchase, through the Vesterheim bookstore. Call toll free at 1-888-979-3346.
