Tiiu Jens Dahl is a real baking nerd. He loves baking – and not least decorating and arranging the cakes so that they look delicious and inviting.
- I have always baked – and many of my baking recipes are ones that I learned from my mother when I was a child in Qaqortoq, says Tiiu Jens Dahl.
He has been sailing for many years – and has of course worked in the galley. Among other things on the Sarfaq Ittuk on the ship's trips up and down the west coast.
- We cooked food for both the passengers and the crew. Every Wednesday we had a small gathering for the crew – and I always baked buns there. Freshly baked warm buns straight from the oven. It was a great success – and it was something everyone looked forward to, says the baker, who has continued to practice the art of baking after he moved to Aalborg eight years ago.
Bidding for the baked goods leading up to Christmas
Here too, there are orders for his baked goods – and he is often responsible for the cakes and buns in the café on the second floor of Det Grønlandske Hus in Aalborg.
Here, many Greenlanders meet almost daily and enjoy themselves with card games, singing and music – and there are often cakes on the table on Thursdays, when there is also a communal meal in the late afternoon.
A few weeks ago, the evening menu featured smoked fish, but before that, Tiiu ruled the small kitchen, offering buns, rum balls and Greenlandic cake.
- Because it's almost Christmas – and Christmas is a real baking time, explains Tiiu, who got help with the rum balls from Else Josefine Sørensen, who originally comes from Sisimiut.
- But the recipe is my mother's. It's never been written down, because I have it in my head - and I always have since I first made rum balls at the age of five.
Greenlandic cake
Here is Tiiu Jens Dahl's recipe for Greenlandic cake.
Ingredients:
First, the wet ingredients are mixed – eggs, warm butter and honey. Then the rest is stirred in until the dough is firm enough to shape. After that, the dough must rise for 2 x 20 minutes and then bake in the oven at 200 degrees for 30 – 35 minutes on the middle rack.
