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Mellommatkake, The Cake for Between Meals

I seem to be endlessly searching for regional recipes from my part of Norway and not long ago I found a couple of exciting looking cookbooks in my village thrift shop. They are both regional recipes and one is especially interesting because it's from my county but also written by the local bondekvinnelag, which is the Norwegian version of the Women's Institute. The recipes are wonderfully traditional and have most likely been cooked and passed down through the women of the families for generations.

Mellommatkake means "between food cake" and this instantly appealed to me! With 3 kids in the house (2 of whom are teenagers), snacks are something that I never seem to have enough of.

The beauty of mellommatkake is that it is my favourite type of recipe - a handful of ingredients and simplicity to cook. As a cordon bleu chef I don't shy away from the complicated but the dishes that are the oldest and most traditional are usually those that make the best of seasonal produce and what is readily available.

And YES, you have the read the recipe right - there are no eggs in it. It makes for a slightly less rich cake and one that can easily be enjoyed without spoiling your dinner.

Mellommatkake. Serves 8


250g / 9 oz plain all purpose flour

90g / 3 oz white sugar

1/2 teaspoon ground cardamom

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

60g / 2.25 oz melted butter

200ml / 6.75 fl oz milk


Preheat the oven to 170C/345F.

  1. Grease and base line a 22cm round cake tin.

  2. Mix 2 teaspoons of the sugar with 1/2 teaspoon cinnamon and set aside.

  3. In a bowl mix together the other dry ingredients.

  4. Gradually add the melted butter and milk and stir together until combined. Make sure there are no lumps!

  5. Pour the cake batter into the prepared tin, smooth the top and sprinkle the top with the sugar and cinnamon.

  6. Bake in the centre of the preheated oven for 30 minutes. The cake will be ready when a skewer inserted into the centre comes out clean and the top is a nice golden brown.

  7. Let it cool in the tin for 15 minutes before running a blunt knife around the inside and gently tipping it out.

This cake is best served freshly baked. We like to eat our's plain, but a scoop of vanilla ice-cream or a spoonful of creme fraiche would be delicious.

Recipe from "Fra Vestofolds Spisekammers" by Kirsti Dragsund and Vestofld Bondekvinnelag 1997

Vær så god!!

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