If you’ve ever wanted to experience the taste of Icelandic tradition, Easy Icelandic Vínarterta is the perfect dessert to try. This classic Icelandic cake is rich, layered, and full of flavor, combining a delicate almond cake with sweet prunes and a creamy, buttery filling. While it might seem like a challenging dessert, this simplified version of Vínarterta is easy to prepare and still captures the essence of the original. Perfect for any special occasion or as a treat for a cozy afternoon, this cake will surely transport you to Iceland with every bite.

The first time I made this cake, I was intrigued by the unique combination of prunes and almond. Vínarterta has long been a traditional cake served during Christmas and other holidays in Iceland, and I wanted to try my hand at making it. After layering the soft, almond-flavored cake with the spiced prune filling, I couldn’t wait to taste the final result. The moment I took a bite, I was hooked. The cake was wonderfully moist, with the rich almond flavor perfectly balancing the sweet prunes and buttery filling. It quickly became a favorite at family gatherings, and now, I make it every year!

Whether you’re familiar with Icelandic desserts or new to the world of Vínarterta, this recipe is a fantastic way to try something different and impress your guests. It’s surprisingly simple to make and, once you master the technique, you’ll be able to recreate this delicious cake for many years to come.

Why This Easy Icelandic Vínarterta?

Selling Points:
Traditional Flavor: Enjoy the authentic taste of Iceland without needing advanced baking skills.
Unique Layers: The combination of almond cake and prune filling offers a unique texture and taste that’s both comforting and exotic.
Impressive Yet Simple: Despite looking impressive, this cake comes together with ease, making it perfect for beginner and experienced bakers alike.
Perfect for Special Occasions: This cake is perfect for holidays, family gatherings, or as a special dessert to share with friends.

What You Need for Easy Icelandic Vínarterta

• Ingredients:
  For the Cake Layers:
  2 cups all-purpose flour
  1 1/2 tsp baking powder
  1/4 tsp salt
  1 cup unsalted butter, softened
  1 cup granulated sugar
  2 large eggs
  1 tsp vanilla extract
  1/2 cup almond meal or ground almonds
  1/2 cup milk
• For the Prune Filling:
  2 cups pitted prunes
  1/4 cup water
  1 tbsp lemon juice
  1 tbsp sugar (optional, depending on the sweetness of your prunes)
  1/2 tsp ground cinnamon
• For the Buttercream Filling:
  1/2 cup unsalted butter, softened
  1/4 cup powdered sugar
  1/2 tsp vanilla extract
  2 tbsp heavy cream

How to Make Easy Icelandic Vínarterta

• Prepare the Cake Layers:
  Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually mix in the almond meal, followed by the flour mixture in three parts, alternating with the milk. Stir until just combined.
• Bake the Cake Layers:
  Divide the batter evenly between the two prepared cake pans. Smooth the tops and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• Prepare the Prune Filling:
  While the cakes are baking, make the prune filling. In a medium saucepan, combine the prunes, water, lemon juice, sugar (if using), and cinnamon. Bring to a simmer over medium heat, stirring occasionally. Cook until the prunes soften and the mixture thickens, about 10 minutes. Remove from heat and let it cool. Once cooled, mash the prunes into a spreadable filling.
• Prepare the Buttercream Filling:
  In a small bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Set aside.
• Assemble the Cake:
  Once the cakes have cooled, carefully slice each cake in half horizontally, creating four thin layers in total. Place one layer of cake on a serving platter and spread a layer of the prune filling on top. Follow with a layer of buttercream. Repeat the process for the remaining layers, finishing with the final layer of cake.
• Chill and Serve:
  Once assembled, refrigerate the cake for at least 2 hours to allow the flavors to meld and the buttercream to firm up. Once chilled, slice and serve. The cake can be stored in the fridge for up to 4 days.

Tips for the Perfect Icelandic Vínarterta
Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth batter.
Be Gentle with the Prunes: You don’t need to puree the prunes completely; a slightly chunky filling adds a nice texture to the cake.
Let the Cake Set: After assembling the cake, refrigerating it for a few hours allows the flavors to blend together and gives the buttercream time to firm up.

Substitutions and Variations
Almond Meal: If you don’t have almond meal, you can use finely ground almonds or even substitute with a bit of almond extract in the batter.
Buttercream Swap: For a lighter filling, you can replace the buttercream with whipped cream or a cream cheese filling.
Other Fruit Fillings: While prunes are traditional, you can also experiment with other fruit fillings like apricots or cherries for a different twist.

Make a Healthier Version
Lower the Sugar: Reduce the amount of sugar in the cake layers and prune filling to make it less sweet, or use a sugar substitute.
Lightened Buttercream: Use Greek yogurt or low-fat cream cheese in place of some of the butter to reduce the fat content.
Whole Wheat Flour: You can substitute part or all of the all-purpose flour with whole wheat flour for extra fiber.

Closing for Easy Icelandic Vínarterta

Easy Icelandic Vínarterta is a dessert that celebrates both tradition and simplicity. This cake’s rich, almond flavor combined with the sweet prune filling and creamy buttercream makes it a showstopper at any event. Whether you’re celebrating a holiday, a family occasion, or simply indulging in something sweet, this cake will undoubtedly become a favorite in your dessert repertoire. So, roll up your sleeves and give this recipe a try—you’ll be delighted with the results!

Frequently Asked Questions for Easy Icelandic Vínarterta

1. Can I use other fruits instead of prunes?
Yes, while prunes are traditional, you can substitute them with other dried fruits like apricots, raisins, or even fresh fruit fillings.

2. Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. It actually benefits from sitting in the fridge for a few hours as the flavors meld together.

3. Can I freeze Icelandic Vínarterta?
Yes, you can freeze the layers of the cake separately and then assemble it later. It can be stored in the freezer for up to a month.

4. Can I make the cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour for a gluten-free version of this cake.

5. Can I add more almond flavor to the cake?
Absolutely! You can increase the almond meal in the batter or add a few drops of almond extract to intensify the almond flavor.

Enjoy your baking adventure with Easy Icelandic Vínarterta, a delicious and unique cake that brings a taste of Iceland into your kitchen!

Easy Icelandic Vínarterta

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake Layers:

• 2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup almond meal or ground almonds

• 1/2 cup milk

• For the Prune Filling:

• 2 cups pitted prunes

• 1/4 cup water

• 1 tbsp lemon juice

• 1 tbsp sugar (optional, depending on the sweetness of your prunes)

• 1/2 tsp ground cinnamon

• For the Buttercream Filling:

• 1/2 cup unsalted butter, softened

• 1/4 cup powdered sugar

• 1/2 tsp vanilla extract

• 2 tbsp heavy cream

Directions

• Prepare the Cake Layers:
• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually mix in the almond meal, followed by the flour mixture in three parts, alternating with the milk. Stir until just combined.
• Bake the Cake Layers:
• Divide the batter evenly between the two prepared cake pans. Smooth the tops and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• Prepare the Prune Filling:
• While the cakes are baking, make the prune filling. In a medium saucepan, combine the prunes, water, lemon juice, sugar (if using), and cinnamon. Bring to a simmer over medium heat, stirring occasionally. Cook until the prunes soften and the mixture thickens, about 10 minutes. Remove from heat and let it cool. Once cooled, mash the prunes into a spreadable filling.
• Prepare the Buttercream Filling:
• In a small bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Set aside.
• Assemble the Cake:
• Once the cakes have cooled, carefully slice each cake in half horizontally, creating four thin layers in total. Place one layer of cake on a serving platter and spread a layer of the prune filling on top. Follow with a layer of buttercream. Repeat the process for the remaining layers, finishing with the final layer of cake.
• Chill and Serve:
• Once assembled, refrigerate the cake for at least 2 hours to allow the flavors to meld and the buttercream to firm up. Once chilled, slice and serve. The cake can be stored in the fridge for up to 4 days.