Have you ever mailed a cake? Not long ago for Mother’s Day I did. I posted the cake in Oslo on a Friday and the day after it arrived at its destination, Rolløya island, a 1000 kilometres further north. My mum had just set the coffee table when the local postman stopped outside with a crumbly and sweet package.

Go to Norwegian Version

My mother loves to talk about food as much as she loves food. When I chat to her on the phone her choice of subject reveals her mood. Food talking is good talking. She tells me about the Sunday roast she is having with sauce and trimmings or the meatballs she eats on her bread for supper. This is how meet – over a conversation about food on the phone. And this time she also sent a sms. My cake on her coffee table. I felt proud and happy.

Sending a cake by mail is taking a chance. A good choice is Bakewell tart – an English cake that is moist and can wait a few days without turning bad. Bakewell tart resembles the Norwegian fyrstekake, a cake with a rich almond layer and lattice top, but Bakewell also has a layer of jam. I use a little glass of slightly sour homemade blackcurrant jam. It is a gem.

For Easter, when many Norwegians venture to the woods and mountains and their huts, Bakewell tart is a nice treat to put in the rucksack.

Bakewell tart

Pastry:
150 g plain flour (gluten-free works fine)
75 g cold, cubed butter
zest of 1/2 organic lemon
1 egg

Filling:
150 g softened butter
150 g sugar
1 egg
250 g nuts (hazelnuts or almonds or a combination)
zest of 1/2 organic lemon
1 little glass of jam
confectionary sugar for icing

THE PASTRY
1. With your hands crumble the flour and butter. Add the zest of the lemon and egg and mix it together into a dough by using a spatula. Wrap in plastic and let rest in the fridge for at least 30 minutes.
2. Lightly dust a baking table with flour and roll out the dough with a rolling-pin. Transfer to a pie tin and prick the whole pie shell with a fork. Let rest in the freezer for 30 minutes.
3. Preheat the oven to 175C/350F/Gas 4. Bake the pie for 15 minutes and allow to cool slightly.

THE FILLING
4. Blitz the nuts in a food processor until fine.
5. Cream the sugar and butter until pale and fluffy. Add the egg until well incorporated.
6. Add the nuts and zest of the remaining lemon and stir until combined.
7. Spread the jam over the base of your pastry case, then spoon the almond filling on top.
8. Bake in the oven for about 40 minutes until golden and set. Allow to cool.
9. Mix confectionary sugar with a few drops of lemon juice and drizzle over the tart.