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Vinarterta (Icelandic prune and cardamom cake)

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Vinarterta (Icelandic prune and cardamom cake)

	4.0 Stars based on 383 Reviews
Author : alarnas...	Published On : Apr 10, 2010
Preparation Time: 7 min	Recipe Type : Desserts/Sweets
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Flour

Description : A festive Icelandic dessert flavoured with cardamom, cinnamon and prunes, similar to Goan desserts.

Recipe of Vinarterta (Icelandic prune and cardamom cake)
Ingredient Name	Unit	Quantity

All-purpose flour (maida)	cup	2.5
Baking powder	tsp	2
Butter	cup	1
Cinnamon sticks	number	1-2
Crushed cardamom or cardamom powder	tsp	1.5
Eggs	number	2
Milk	tbsp	2-3
Pitted prunes	grams	750
Sugar	cup	1
Sugar	cup	1/3
Directions \| How to make Vinarterta (Icelandic Prune And Cardamom Cake)

Prepare the cake batter: Cream sugar and butter together, then beat in eggs and add the eggs, milk, flour, cardamom powder, and baking powder. Mix well. You should end up with a heavy, slightly sticky dough (just about impossible to roll out unless cooled). Pack dough down in bowl and level top so that you can divide it into 6 equal sections. Score top into sections and leave to cool (about 30 minutes in freezer or an hour or more in fridge). Prepare prune filling: Cook prunes until soft in enough water to cover + ½ inch, with the cinnamon sticks and a couple of tea bags. Drain off extra water and reserve to dilute filling if needed. Remove the cinnamon sticks and purée the prunes in a blender. Put back in pot and mix in the sugar and a pinch of salt. Consistency should be that of a stiff jam…if too thick to spread, add a little of the reserved prune juice. Keep the filling warm. Cook the cake layers: The cake layers have to be cooked individually. Heat oven to 375. Take one portion of dough and roll out on a floured surface to 9” diameter and transfer to a greased and floured cookie sheet (I actually lift the rolled out circle using 2 spatulas onto the back of a circular 9” cake pan which has been greased and lightly floured by sprinkling flour on and shaking pan until excess falls off; I then push in any overhanging dough and roll out again to get a perfect circle; if you don’t have spatulas, roll onto greased and floured wax paper). Bake for 10-15 minutes until light golden (not brown…it should come out like a chewy cookie). While this is baking, roll out next dough layer on a second cookie sheet, ready to go in when the previous comes out. When first layer is done, take out of oven, place on a plate and cover with 1/5th of the warm filling. Continue adding layers and filling until last cake layer is added. Keep the filling warm over VERY low heat…you may need to add a bit more liquid to keep filling spreadable. Put away for 1-2 days to soften and flavours to diffuse. The trick to a good terta is getting the moisture content just right If the filling is too moist or the cake part is undercooked, the cake is soggy; if filling not moist enough or cake over cooked, the terta is dry and tasteless. This recipe is for a cake with 6 layers, but you can make more... 8 would be good. In my family (in western Canada) we never iced our terta. But apparently in Iceland they do, so if you want to be perfectly authentic, here is the icing recipe. Simply cream 4 Tbsp butter and mix in 1.25 cups of icing sugar, 2 Tbsp of lemon juice and a drop of vanilla extract. Drizzle the icing over the cake.
	Serving Ideas
	Traditionally, Terta is cut into small, thin slices (about 5 cm long by 1 cm thick) and eaten as finger food. Freezes well.

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Vinarterta (Icelandic Prune And Cardamom Cake)

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