Sætkage Day
In Hannes Hus, the old oven is lit up to bake "sætkage," and everyone is invited inside for a cup of coffee or juice and a piece of freshly baked "sætkage" spread with butter and syrup.
About 50 years ago, "sætkage" was packed in the picnic basket when going on an outing. Originally, "sætkage" was baked from the first rich milk of a cow that had just calved.
DATE FOR 2023
Thursday 19.10.2023 at 13–16
at Hannes House
RECIPES FOR SÆTKAGE
Thilde Henriksen's "sætkage" recipe:
500 g flour, 125 g margarine, 1 egg, 2 tbsp powdered sugar, 3 dl lukewarm milk, 25 g yeast, a pinch of cardamom.
Knead it like a French bread. Let it rise in the dish for 25 minutes. Then, transfer the dough into a baking tin, which can be a rectangular loaf pan or a round pan with a hole in the middle and a removable bottom, and let it rise for another 25 minutes.
Bake at 200 degrees Celsius for 25-30 minutes.
F. List: Sätkage party in Sønderho
Another recipe for Sætkage:
1 kg flour, 2 eggs, 50 g yeast, 1/2 l milk, 125 g margarine.
Knead everything into a dough like for a French bread (first rise). Place the dough in a baking pan and let it rise again (second rise). Brush with egg, coffee, or similar.
Bake at 175 degrees Celsius for about 45 minutes. Slice the bread and serve with butter and syrup. Enjoy with coffee or tea.
Another recipe for sætkage:
​
Approximately 500 g of flour, 1 egg, 4 dl of water, 1 tbsp of salt, 1 tbsp of cardamom, 50 g of margarine, 1 packet of yeast.
Dissolve the yeast in water and mix it with enough flour to make a fairly moist dough. Let it rise in a round springform pan for 30 minutes, then brush it with coffee.
Bake at 170 degrees Celsius for 45 minutes. Serve warm with butter and syrup.
Source: Nordby sognearkiv
​
PHOTO CREDIT
Thomas Skjold