At breakfast on January first I presented our guests with my variation of  the Icelandic dessert Vínarterta, a Shortbread and Prune Jam Layer Cake. If you want to learn more about our amazing Icelandic Experience check our January 5, 2015 blog.

So, with thanks to the Icelandic cooks for the inspiration which I gained from the Vínarterta recipe and apologies to Icelandic cooks for the changes I made to their much enjoyed special occasion cake, as promised, here is my recipe.

The Spread

  • 5 oz dried apricots,  finely chopped
  • 7 oz, dried figs,  finely chopped
  • 3/4 c. granulated sugar
  • 1 T. ground cinnamon
  • 1/2 t. ground cloves
  • 3/4 c. cranberry juice

Put these ingredients into a blender and puree. Add a bit of water or more cranberry juice if this seems too thick to puree. The resulting spread should be on the thick side. This will make enough spread for the dessert as well as a good amount which can be kept for toast, muffins or filling for a small genoise cake.

The Cake

  • 3 1/2 c. all purpose flour
  • 1 t. baking powder
  • 1 t. ground cardamom
  • 1 c. (two sticks) butter slightly softenedThe West Hill House B&B version of Vínarterta.
  • 1 c. sugar
  • 2 eggs
  • 1/4 c. whole milk

Mix the flour, baking powder and cardamom together in a bowl and set aside.  In a larger bowl, by hand or with a mixer, cream the sugar and butter until fluffy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients and milk alternately, mixing between additions. Transfer the dough to a floured board and knead for about one minute. Break dough into balls about the size of a large walnut. With a floured rolling pin, roll out each ball on the floured board, to a thin circle (about 1/6″ thick) and about 4″ across. Carefully lift the dough and place it on a parchment covered jelly roll pan and chill for at least one hour. I  covered my pans with plastic wrap and chilled them overnight. This dough is not like a cake dough, it is more like we’d call shortbread.

Bake chilled dough on the parchment lined pan in a 375° oven for about 20 minutes. Keep an eye on it though!

Cool then spread with the fig and apricot jam and top with a slice of pear and enjoy.

Icing  (I didn’t use icing on my presentation)

  • 2 c. icing sugar
  • 1/4 c. brewed coffee, chilled

The traditional method of preparing this cake is to baking circles 7″ across, cooling them then spreading a very thick jam on each layer except the top layer. Stack the jam covered circles and pour the icing over top of the whole thing and chill it until the icing is firm. Slice and serve. Friends in Iceland tell me that using a thick jam between the cake layers should make the cake pretty sturdy and able to be cut neatly. My next try at this will be to make Vínarterta in the traditional way. Wish  me luck!