Nordic twist on the Royal wedding...

If you are in London at the time of the royal wedding

you simply must pop into Madsens for some free 

Champagne & “Kransekage” (marzipan biscuit)

There is also the chance to win a 22 ring wedding cake!

We have these kransekage in Iceland also...

they are delicious and look great at a wedding or

some other important celebration....

Just book a table for dinner or lunch on the 29th April and you 

will be entered into the competition.

 Here is the recipe of the month from Madsens...Kransekage 

Our Kransekage recipe comes from Trina Hahnemanns' cookbook

 "The Scandinavian Cookbook". The book with lots of other fantastic recipes 

is also sold in the restaurant at the usual retail price

Kransekage - makes 24 biscuits

100g almonds

200g caster sugar

2 egg whites

500g homemade marzipan (see below)

200g dark chocolate

Homemade marzipan

500g blanched almonds

100g icing sugar, plus extra for kneading

50ml water

Whizz the almonds in a food processor and keep whizzing 

until they become a paste. Add the icing sugar, whizz again, then add

 the water and whizz again.

Take the marzipan out of the food processor and kneed it on a work

 surface dusted with icing sugar. The paste can be kept 

up to 2 weeks in the refrigerator.

Stir the almonds and sugar together in a food processor until finely

 mixed together. Add the egg and whizz until the mixture is smooth. 

Make sure the mixture does not get too.

Grate the marzipan and then blend it into the almond mixture. 

Put the mixture in a bowl when finished, cover 

it with and leave in the refrigerator until 

the next day.

Shape the mixture into 24 rectangular cakes about 2 cm 

wide an 6 cm. 

Preheat the oven to 190°C. Place the cakes on a baking tray with baking

paper and bake for 15-18 minutes. 

When done, leave to cool.

Melt the chocolate and then dip the bottom of each almond 

cake in the chocolate and leave to set on some baking paper.

Best enjoyed with a cup of coffee or tea!





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