Moist Gluten-free Norwegian Christmas Cake; Vanilla and Light Citrus with almonds and dried blueberries

Best cake ever!

One of my favourite Norwegian Christmas Cakes is one called “Mor Monsen” which actually translates to “mother Monsen”. Whoever Mrs Monsen was, she sure left a fantastic recipe behind!

This seasonal staple is baked in an oven tray, then cut into little squares or diamond-shaped pieces. It is jam-packed with eggs, and has a dark vivid yellow colour. It may be a cake, but all those eggs bring with them incredible nutritional value! This wonderfully golden cake tastes rich but light, with a hint of citrus and almond; such a beautiful cake that you can easily get addicted to!

Mor Monsen cake is traditionally sprinkled with chopped almonds, pearl sugar and currants. In my version I use dried blueberries which i prefer to the currants, and which gives this old favourite a contemporary twist.

This cake is very easy to make, and you will not believe how delicious it is!

You’ll need:

  • 300 grams of room tempered butter or dairy-free butter alternative (not spreadable)
  • 300 grams of caster sugar
  • 250 grams of gluten-free cake or pastry flour mix (try making your own!)
  • 9 eggs from pastured hens
  • zest of one lemon (wash the lemon first) 
  • 1 tsp baking powder
  • 1 tsp xantan gum
  • 100 grams almonds
  • 100 grams preservative-free dried blueberries
  • 50 grams of pearl sugar


  1. Butter and line a baking tray with dimension of approx 20 by 40 cm, and preheat your oven to 175c/ 350f conventional (not fan)
  2. Whip the butter and sugar white
  3. Separate the egg yolks from the whites
  4. Zest the lemon
  5. Add the egg yolks, zest, flour and baking powder to the butter and sugar mix, and blend with mixer set to medium speed
  6. In a separate bowl, whip the egg whites stiff
  7. Gently fold the egg whites into the batter
  8. Chop the almonds
  9. Pour the cake mixture into the baking tray, and drizzle blueberries, pearl sugar and chopped almonds evenly over the top
  10. Bake on the bottom rack of your oven for 25 minutes.
  11. Cut into squares or diamonds once it has cooled completely
  12. Store in air tight container


2 Comments on “Moist Gluten-free Norwegian Christmas Cake; Vanilla and Light Citrus with almonds and dried blueberries”

  1. Hi Kristine, what sort of things go into a gluten-free pastry or cake flour mix? Is it just flour? Bought “mixes” can have other things, such as fat and xanthan gum. So for example would I start with Dove’s Farm plain white flour mix, which has rice, potato, tapioca, maize and buckwheat? I’m guessing plain flour not self-raising, since you list the baking powder separately. Thanks, Gillian in Edinburgh


    • Hi Gillian,

      That’s an excellent question!

      If you are referring to this cake recipe in specific, then Dove’s Farm plain white bread mix will do just fine. So will most light flour mixes without added rising agents. However, you will find that the type of flour you choose will for many types of baking matter a lot. I have a guide on which flour to choose available in this post

      For example, I recently tried a couple of my sweet recipes with Juvela white mix which didn’t work at all, yet the same flour works excellently for some of my bread recipes. I really like Dove’s Farm’s flours by the way. They are good all-rounders. Another flour I have used a lot is Orgran’s All-purpose flour which you can find in most health food shops, such as Wholefoods. Otherwise I prefer to mix my own 🙂

      A tip is, if you can have dairy, to add some powdered milk to flours as it can give a better result, especially with yeasted recipes as the yeast likes to “eat” the lactose.

      I hope that answered your question?

      I hope you’ll enjoy the cake, and I’d be really interested to hear how it worked out for you!



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