Kransekake (Wreath Cake)

The flour was flying and fingers were rolling as we managed to assemble not one but two kransekake on Saturday. A big thank you to all who came and a special thank you to Joy Johnson for sharing her many years of experience making kransekake for her family.

Kransekake look deceptively easy to make--it's just rings of dough stacked on top of each other, right? But there's actually a lot involved: Commercial almond flour or hand-ground almonds (or a combination)? Hand-rolled or cookie press? Right-side-up or upside-down rings? Semolina flour or no semolina flour on the pans? Not every choice will be traditional (chocolate?!) or turn out perfectly, but in the end, the variety of options is part of what makes kransekake so fun to create.

Here's a link to the recipe we used: https://www.bbc.co.uk/food/recipes/pauls_kransekake_83354

Here's a link to the Cultural Skills program for cooking and baking: https://www.sofn.com/wp-content/uploads/2023/09/Unit-1-Cooking-2023-min.pdf

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