Easter in Norway is the start of hiking and outdoor season in earnest. People in the Nordics know the importance of getting outside into nature, but they also understand how important it is to make each trip an event and to add something special to it. Hikes are never really just hikes here. They usually include a stop of some kind for a snack and something to drink. The drink is often coffee or hot chocolate, and the snack is almost always a Kvikklunsj bar and an orange.
In fact Kvikklunsj is such a part of modern Norwegian culture that the rules for mountain safety are printed on the inside of the packet of each individual bar, and the company has fun printing different "friluftsliv" phrases on the packets.
Friluftsliv is that wonderful Nordic habit of making the absolute most of the outdoors. Friluftsliv means outdoor living but it's so much deeper than that. It's a life long habit of being outside and understanding the incredible benefits it can bring to us both mentally and physically.
Do you want to know more?
I reveal all about friluftsliv in my book, "Friluftsliv: The Nordic Art of Loving the Outdoors". Along with secrets and tips for getting outside Nordic style, I show you how to bring this simple part of Nordic living in to your own life wherever you are.
So the combination of this beloved chocolate bar and the flavour of orange is a natural for Easter and the start of spring hiking.
This cake is a simple and easy all-in-one chocolate cake that is dense and moist. The filling is a rich chocolate and orange buttercream, and the cake is decorated with Kvikklunsj bars and Easter chocolates. Perfect with a nice cup of tea of coffee when you come from your outdoor time! Kvikklunsj is almost the same a Kitkat chocolate bar which I am sure you are familiar with. If you can get Kvikklunsj for this then great, but Kitkats are a good substitute.
Kvikklunsjkake med Appelsin (Kvikklunsj Cake with Orange). Serves 10
For the cake
390g / 13.75 oz sugar
245g / 8.6 oz plain, all purpose flour
100g / 3.5 oz cocoa powder
2.5 teaspoons baking powder
1 teaspoon salt
220ml / 7.4 fl oz milk
100ml / 3.3 fl oz vegetable oil
220ml / 7.4 fl oz hot water
Filling and icing
175g / 6.1 oz soft butter
3 tablespoon cocoa powder
230g / 8.1 oz icing sugar/powdered sugar
Grated rind 1 orange
3 tablespoons orange juice
8 Kvikklunsj or Kitkats. You will need the ones that are made up of 4 fingers
Little chocolate eggs
A ribbon to go around the outside of the cake
Preheat oven to 165⁰C/330⁰F
Sift together flour, sugar, cocoa powder, baking powder and salt.
Mix together milk, oil and beaten eggs and add to the dry ingredients. Beat well and add the hot water beating until well mixed.
Grease two 8 inch cake tins and line the bottom with a circle of greaseproof paper. Divide the batter between the cake tins and bake in the centre of the oven for about 30 minutes until the cakes rebound to a light touch.
Cool in the tins, then slide a palette knife around the inside and carefully remove, peeling off the paper.
To make the icing put all the ingredients in a bowl and beat together until very smooth.
Place one cake on a plate and spread about a third of the filling on it and place the other cake on top. Cover the top and sides with the remaining filling. Stick the Kvikklunsj sticks all around the sides and decorate the top with some little chocolates and orange slices.
It's time for a sweet treat!
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