I can't think of a reason not to start a post with photos of two adorable kids. At the top is Agnete and below her is big brother Frederik, the children of our friends Søren and Mette. When we visited for lunch a few weeks ago we had no idea we were in for such an amazing feast. Søren grilled a delicious pork roast, and Mette prepared a colorful root vegetable mash and the most wonderful cinnamon cake. I brought along a simple salad of mixed greens, crumbled Gorgonzola, walnuts, and dried cranberries. We sipped some amazing white and red wines while we talked and laughed and kept an eye on the kids. It was an heavenly afternoon.
Mette shared her recipe for the cinnamon cake, and I urge you to try it. It's simple to throw together, makes a lovely presentation, and tastes good. What more can you ask for? Mette decorated her cake with purple candied violets, which she said showed up much better before the icing set. But the sky's the limit in what you choose to sprinkle on top--or not.
Cinnamon Cake
Cake
125g melted butter
400g sugar
400g flour
4t cinnamon
2t baking soda
1/2 liter buttermilk
1. Mix all ingredients in a bowl, pour into an 8- or 9" spring form pan, and bake at 200 C for 30 minutes.
Icing
50g melted butter
250g powdered sugar
2t vanilla sugar (or vanilla extract)
1T cocoa powder
4T hot coffee
1. Mix all ingredients together and stick in the fridge for 15-20 minutes. Spread over cooled cake.
For dessert and tea Mette brought out her Royal Copenhagen china. The Danish serving ware dates back to 1775 and is hand-made, hand-painted, and always porcelain in blue and white.
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