Oslo Cake
Oslo Cake offers a light, airy texture with a subtle sweetness, perfect for teatime or special occasions, appealing to those who enjoy delicate baked treats.
Ingredients
Instructions
- Melt the oleo in water in a saucepan.
- Add the flour to the melted mixture, stirring well.
- Add the eggs one at a time, beating after each addition until the dough sticks together.
- Divide the dough into two strips on a baking sheet.
- Bake at 375°F (190°C) for 25 to 35 minutes until golden.
Tips & Substitutions
For a richer flavor, consider substituting half of the water with milk. Ensure the oleo is completely melted before adding flour to prevent lumps. If the dough feels too sticky, dust your hands with flour while shaping. Experiment with different extracts like vanilla or almond for added depth. This cake can also be filled with cream for a delightful twist, similar to Mrs. Mendelbright'S Stuffed Mushrooms.
Serving Suggestions
Serve the Oslo Cake dusted with powdered sugar for a simple yet elegant presentation. It pairs beautifully with a scoop of vanilla ice cream or fresh fruit for a refreshing contrast. For a festive touch, consider drizzling with Lemony Hollandaise Sauce for an unexpected flavor combination that can elevate your dessert experience.
Storage & Reheating
Store leftover Oslo Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, but be aware that refrigeration may change the texture. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispness before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Oslo Cake contains roughly 491 calories, with 5g protein, 111g carbohydrates, and 4g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the Oslo Cake?
Yes, the Oslo Cake can be frozen for up to 2 months. Make sure to wrap it tightly in plastic wrap and then place it in an airtight container. To thaw, simply leave it at room temperature for a few hours or overnight in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).