{"id":5891,"date":"2019-08-28T21:10:18","date_gmt":"2019-08-29T01:10:18","guid":{"rendered":"https:\/\/recipes.darcyparks.ca\/?p=5891"},"modified":"2019-08-28T21:10:18","modified_gmt":"2019-08-29T01:10:18","slug":"icelandic-happy-marriage-cake","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=5891","title":{"rendered":"Icelandic Happy Marriage Cake"},"content":{"rendered":"<p><strong>Serves: 8<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Source: http:\/\/www.outside-oslo.com\/<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<p>Rhubarb Jam<\/p>\n<ul>\n<li>\n<p class=\"p1\"><span class=\"s1\">1 pound rhubarb,\u00a0sliced 1\/2-inch thick (fresh or frozen (3 cups)<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">1\/4 cup sugar<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">1 teaspoon vanilla extract<\/span><\/p>\n<\/li>\n<\/ul>\n<p>Crust<\/p>\n<ul>\n<li>\n<p class=\"p1\"><span class=\"s1\">1 1\/2 cups whole rolled oats<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">1 1\/2 cups all-purpose flour<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">1\/2 cup granulated sugar<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">1\/4 cup packed brown sugar<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">1 teaspoon ground cardamom<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">3\/4 teaspoon baking soda<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">2 sticks (salted) butter( I cup), softened and cut into a few piece<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">1 egg<\/span><\/p>\n<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>\n<p class=\"p1\"><span class=\"s1\">Start by making the jam. Combine\u00a0rhubarb, sugar, and vanilla extract in a medium saucepan over moderate heat.\u00a0Simmer, stirring frequently, until the rhubarb releases its juices and breaks down considerably into a spreadable consistency (about 25 &#8211; 30 minutes).<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">While the jam is cooking, start working on the crust. Preheat oven to 400 degrees. Butter or spray a 10-inch cake or tart pan, ideally with a removable base.<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">Place oats in a food processor\u00a0<span style=\"font-size: inherit\">and give a few quick whirls to break them up slightly\u2013holding the button down to the count of two a few times should do. Add flour, sugars, cardamom, and baking soda, and pulse again to mix.\u00a0Add the butter and process some more, removing the\u00a0lid and pushing down the butter into the rest of the dough a few times if necessary. Crack in the egg and mix just to combine.<\/span><\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">Spoon about three-quarters of the dough into the prepared pan. Using your hands, press it evenly across the bottom and slightly up the sides, taking care\u00a0to not let the bottom of the rim get too thick.<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">Spread the jam evenly across the\u00a0crust. Use the rest of the dough as a topping, breaking it into clumps to scatter across the top.<\/span><\/p>\n<\/li>\n<li>\n<p class=\"p1\"><span class=\"s1\">Bake until the crust turns golden brown,\u00a0about 25 minutes. Cool in the pan, then serve\u00a0this happy marriage cake with whipped cream.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Makes one 10-inch cake.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 8 Source: http:\/\/www.outside-oslo.com\/ Ingredients:\u00a0 Rhubarb Jam 1 pound rhubarb,\u00a0sliced 1\/2-inch thick (fresh or frozen (3 cups) 1\/4 cup sugar 1 teaspoon vanilla extract Crust 1 1\/2 cups whole rolled oats 1 1\/2 cups all-purpose flour 1\/2 cup granulated sugar 1\/4 cup packed brown sugar 1 teaspoon ground cardamom 3\/4 teaspoon baking soda 2 sticks [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-5891","post","type-post","status-publish","format-standard","hentry","category-pies_and_cakes"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5891"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5891\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}