Seattle is often called a “city of neighborhoods.” **If you’re not familiar with Seattle, check out this neighborhood poster by Ork Posters.** Each informal district is distinct in look and feel and residents tend to gravitate toward areas that fit their personality (or pocket book). So why did we choose Ballard?
Ballard is a Scandinavian neighborhood. Originally a separate city, Ballard was annexed in 1907. Lutefisk and Aebleskiver, however, are still available at the corner market and Danish, Finnish, Icelandic, Norwegian and Swedish flags and wind socks hang proudly from homes throughout the area. Ballard is steeped in history (and often in celebration of it, like the Norwegian 17 May celebration and “Get Your Viking On” Seafood Fest) and progressive (with efforts like Sustainable Ballard‘s “Undriving License” program). Residents enjoy all of the amenities of a small town – making it very walkable – while still being close to downtown Seattle. And the views! The Olympic Mountains, Puget Sound and the Hiram M. Chittenden Locks can be viewed from most parks, main boulevards, and (for the lucky) from home.
While I enjoy many of Seattle’s neighborhoods, Ballard feels like home – and I’m not even Scandinavian! So today, in honor of Syttende Mai, we are making “the rose of Southern Norway,” a recipe from Norwegian National Recipes: An Inspiring Journey in the Culinary History of Norway by Arne Brimi & Ardis Kaspersen.
I found our copy of the book when Olsen’s Scandinavian Foods, a staple on Market St since 1960, closed. It was a sad day for Ballard residents, but finding this gem of a book has made it all worthwhile. The pages have yellowed but this edition was clearly loved – favorite recipes are dog-eared and marked with special notes from whom I will never know. So thank you, previous owner, for leaving your copy at Olsen’s and for bookmarking this recipe!
The Rose of Southern Norway (Sørlandets rose)
For the cake:
4 large eggs
1 2/3 cups granulated sugar
1/2 lb ground hazelnuts
1 tbs flour
1 tsp baking powder
Grease 9 (or 10) inch springform pan and pre-heat oven to 325°F. Beat eggs and sugar until light and fluffy (8-10 minutes or until it starts to look something like eggnog pudding). Fold in nuts, flour, and baking powder. Pour mixture into springform pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Leave to cool for 1-2 hours.
For the frosting:
1 1/4 cup whipping cream
5 tbs powdered sugar
2 tsp cocoa
1 tsp instant coffee
1 tsp vanilla sugar (If you don’t have vanilla sugar, use granulated sugar and a dash of vanilla extract)
Combine ingredients in mixing bowl and whip until stiff. Spread over cold cake. The original suggests adding cognac to the frosting for an extra kick.
Finally, decorate the cake with a “rose” of canned or candied fruits and serve. Or do what I did and draw one in the frosting instead. Hurra for Syttende Mai!