Take a bite, close your eyes and enjoy.

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Kanel Snegle (Cinnamon Rolls)

The smell of cinnamon and cardamom will fill your house when you warm these in your oven. Growing up, my mom would sometimes bake them straight from the freezer to have with coffee in the afternoon, but we would also have them from the bakery as dessert after breakfast, on special occasions. Now my own family loves it when I make these, and they have become a traditional part of Christmas Day brunch the years we don’t go to Denmark for the holidays.  They are deliciously gooey and just sweet enough with a simple frosting to top it off.

Kanelsnurre (Cinnamon Twists)

The Cinnamon Twist is not dissimilar from a Cinnamon Roll in that it’s made with lots of cardamom and cinnamon, but I consider it a bit more luxurious. The warm flavors stand on their own without the need for frosting.  It has become very popular in Denmark but it originates from Sweden where it’s called Kanelbullar, and the Swedes have dedicated October 4th of every year to this delicious treat. If you taste it, you will agree that it deserves a day of celebration.

Appelsinkage (Orange Cake)

I added this cake to my menu one year for Thanksgiving but it became so popular that I decided to add to my menu permanently. The recipe for this pound cake comes from my mom who makes it all the time.  In Danish this deliciously moist loaf is called Orange Cake but it probably should be called Citrus Cake because it is covered with a drizzle made of both the zest and juice of an orange and a lemon.

Sandkage med Chokolade (Pound Cake with Chocolate)

Sandkage is the Danish loaf version of a pound cake which invites any customization that you’d like. I’ve chosen to add the zest of an organic orange along with chocolate chunks, flavors that go so well together. Have it with an afternoon cup of coffee like a Dane would, or if tempted, have it as a breakfast treat.

Den Du Ved Nok Kage (That Cake You Know)

You may be puzzled by the name of this cake. That Cake You Know is a curious name. I think it has been named this way because everyone in Denmark knows the cake as it’s one of the most popular ones made by Danes at home. Funny enough, it was not a cake my mom often baked for us when my sister and I were children, but I clearly remember it being a cake that my friend’s mom baked a lot, so I would often have it as an after-school snack when we went to my friend’s house.

That Cake You know is a scrumptious, moist chocolate cake with a cocoa, coconut, dark chocolate and coffee glaze. If you are a chocolate fan and like coconut, you are sure to like this cake.

Herregårdskage (Manor Cake) 

This cake to me is so Danish, so homey and so filled with hygge. One bite and I feel transported back to my childhood. It is deliciously moist inside, with a crunchy coconut meringue topping. Not too sweet, just sweet enough.

The name translated to English is misleading as I learned that Manor Cake is actually a fruit cake. But since “herregård” is manor in English, Manor Cake is the direct translation of the Danish name. How the cake got its name is a bit of a mystery to me. Perhaps it’s because there is something stately over its appearance. Or maybe it was a favorite of the Danish nobility. It’s anyone’s guess, but one thing is for sure, this is a favorite cake of mine.

Drømmekage (Dream Cake)

This cake stands the test of time. It’s a true classic Danish coffee cake with a story that started in the 1960s. The recipe was brought to a few people’s attention by a 13- year-old girl who shared it at a baking event which took place in a small Danish town called Brovst. It was later published in a Danish magazine (to her surprise) and was then described as originating from Brovst which wasn’t quite true since the girl was not from that town. But this is why the cake’s full name to this day is Dream Cake from Brovst.

Covered with a delicious caramelized coconut topping, the cake itself light and airy. It’s like a dream come true, hence the name, Drømmekage in Danish or Dream Cake in English.

Havregrynskonfekt (Oat Truffles – flourless & dairy-free)

It’s tradition in many Danish household to make what we call “konfekt” (similar to confectionary) around Christmas time. Growing up, I loved this tradition and I had such fun making it with my sister and our parents.

While the ones I made back then mainly consisted of marzipan and Danish soft nougat, which is made with hazelnuts, chocolate, sugar and cream, these Oat Truffles are very different and not just for the holidays. They are made with gluten-free oats, almonds, dates, coconut oil, cocoa, maple syrup, orange zest and orange juice. To finish them off , they are rolled in unsweetened coconut.

If you’re looking for a delicious flourless and dairy-free treat, here you have it!

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