Seven Types of Christmas Cakes: “Krumkake”

According to Norwegian tradition, the mild period that occurs in the weeks before Christmas is called “Kakelinna”. It has close relations to the St. Thomas Mass on 21 December. This day is in memory of the Apostle Thomas, who was often called “Doubting Thomas”. According to legend, he was the Apostle who doubted Jesus’ resurrection and demanded to feel Jesus’ wounds before being convinced.

Norwegian tradition tells that both Christmas baking and the annual Christmas brew should to be ready for Thomas Mass. It was assumed that the heat from all this baking, brewing and probably the Christmas cleaning, caused the mild temperature. Logically, the mildest period occurred at the end of the “Christmas rush”, near the Thomas Mass.

In the series on Norwegian Christmas Traditions, ThorNews presents another delicious recipe from the Seven Types’ of Christmas Cakes: “Krumkake” (English: Curved Cake), preferably served with homemade cloudberry cream as a dessert.



4 eggs

8.8 oz sugar (250 grams)

8.8 oz butter, melted (250 grams)

8.8 oz flour (250 grams)

½ teaspoon ground cardamom (optional)

You need a Krumkake iron and a curved cake stick (See photo).



Whisk eggs and sugar until fluffy. Stir in melted butter, flour and cardamom. Leave the batter for 1 hour. Pre heat the Krumkake iron, and place a large teaspoon of batter in the middle of the hot iron.

Bake the cakes golden yellow on low heat. Shape the cakes immediate into cones around the curved stick. You can also shape the cakes in a cup and get a form that you can fill with whipped cream and fresh berries.



Text by: Anette Broteng Christiansen, ThorNews

Recipe: Tine

Source: Meterologisk Institutt

Photos from the top:, Anette Broteng Christiansen, ThorNews

Categories: Culinary Surprises, Culture, History, Recipes, Traditional Food

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