How to bake a 7 layer Icelandic vinarterta cake.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

prune filling

🥗Healthier: apricot jam

💰Cheaper: apple butter

Apricot jam offers a similar sweetness and texture.

ground almonds

🥗Healthier: ground walnuts

💰Cheaper: ground sunflower seeds

Ground walnuts provide a nutty flavor with lower cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed while maintaining sweetness.

In one bowl, combine flour, baking powder, and salt.

In a separate bowl, cream softened butter and caster sugar until smooth.

Add eggs to the butter and sugar mixture, mixing well.

Stir in ground cardamom.

Add the flour mixture to the wet ingredients and mix until a sticky dough forms.

Wrap the dough in cling film, flatten slightly, and chill in the fridge.

In a pot, combine prunes, caster sugar, ground cardamom, and water.

Heat the prune mixture on medium until the sugar dissolves, then cover and boil for 15 minutes.

Blend the softened prunes until smooth with a hand blender or food processor.

Preheat the oven to 180°C (356°F).

Draw a circle template on baking paper for rolling out dough.

Divide the chilled dough into seven equal portions.

Roll each portion onto the circle template, using flour to prevent sticking.

Bake each layer for 8-10 minutes, then cool on a wire rack for 2 minutes before removing from the tray.

Assemble the cake by layering the baked cake layers with prune jam in between.

Wrap the assembled cake in cling film and let it rest for a few days before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens