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Rye Bread and Blackcurrant Cake

Rye Bread Cake

Layer cakes | 7th January 2015 | By

I must be better. My baking mojo has returned and I almost leapt out of bed this morning thinking I’m going to bake that rye bread cake that’s been on my mind. I know January isn’t traditionally the time for indulgence, but because we were both ill, CT and I had quite an abstemious Christmas, so I feel justified in making and eating a few ‘naughty’ things.

Trine Hahnemann’s book, Scandinavian Baking, passed briefly through my hands a while back. There were many gorgeous recipes which all seemed to contain some of my favourite indulgences including  marzipan, cream and chocolate. Needless to say, I’m very tempted to buy the book. However, I did take note of one recipe that caught my eye as it uses rye bread instead of flour. As some of you may know, I make rye sourdough bread on a regular basis, so this cake seemed particularly apt. It also included blackcurrant jam and as I still have a few jars of the chilli blackcurrant jam I made last summer, this seemed like a good opportunity to use some. Other than scaling down the quantities to make a smaller cake, using my chilli blackcurrant jam, swapping the hazelnuts for Brazil nuts and a few other tweaks, I pretty much stuck to the recipe – haha!

The cake was surprisingly light given the ingredients used. It was also nicely chewy. All by itself it would be a good cake, but the added jam, cream and chocolate changed it into a bit of a marvel. The slight heat coming from the chillies in the jam was cooled by the cream and the chocolate added a little sophistication. Rich, indulgent but also quite simple, this was even better than I was hoping. Now I know I can use rye bread to make cakes, I’ll no longer have those annoying bits of stale bread left at the end of the loaf.

Rye Bread Cake

This cake, otherwise known as BrΓΈdtort, comes from a region in Denmark where the tradition of cake tables almost puts our Clandestine Cake Club to shame. Invitees are expected to try a bit of every cake at a buffet consisting of at least twenty cakes. I think my record is about nine at one of our CCC gatherings and that was quite tough going.

Rye Bread and Blackcurrant Cake
Serves 8
A surprisingly light Scandinavian chocolate cake made with rye breadcrumbs & Brazil nuts, then sandwiched together with blackcurrant jam & cream.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 100g rye bread (I used my own rye sourdough which also contains various seeds)
  2. 100g Brazil nuts.
  3. 2 tbsp cocoa powder
  4. ΒΎ tsp baking powder
  5. 4 large eggs (I used duck eggs)
  6. 130g of dark muscovado sugar
  7. 30g G&B milk chocolate - chopped into small pieces.
  8. 150ml double cream
  9. 3-4 tbsp blackcurrant jam (I used homemade blackcurrant chilli jam)
Instructions
  1. Whizz the rye bread in a coffee grinder or food processor to create breadcrumbs.
  2. Similarly grind the Brazil nuts.
  3. Mix these together with the cocoa powder and baking powder.
  4. Separate the eggs into two bowls.
  5. Add the sugar to the yolks and beat with an electric whisk for a few minutes until the mixture is thick and pale.
  6. Fold in the bread crumb mixture until just combined.
  7. Whisk the egg whites with clean beaters until stiff, then fold into the cake mixture as gently as possible.
  8. Spoon into two 20 cm (8") silicon cake moulds or lined tins and bake for 7 minutes at 200℃.Turn the oven down to 180℃ and baked for a further 8 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool for for ten minutes before turning out onto a wire rack to cool completely.
  9. Whip 150ml double cream until it holds its shape, but isn't stiff.
  10. Cover one cake with half the cream then blob the blackcurrant chilli jam over the top with a teaspoon.
  11. Place the second cake on top and spread this with the remaining cream.
  12. Scatter the chocolate over the top.
Adapted from Scandinavian Baking by Trine Hahnemann
Adapted from Scandinavian Baking by Trine Hahnemann
Tin and Thyme http://tinandthyme.uk/

I am sending this off to a brand new challenge created by Janice over at Farmersgirl Kitchen. #RecipeClippings gives us the incentive to trawl through our piles of magazine clippings, torn out recipes and hand written notes and then actually use them – a grand idea I reckon.

In the same vein, I am sending this off to Bookmarked Recipes with Jac of Tinned Tomatoes.

 

No Waste Challenge LogoThe recipe called for hazelnuts, but when I went to find them in my cupboard I came across a packet of Brazil nuts which were past their sell by date, so I thought I’d better use those instead. This makes it eligible for the No Waste Food Challenge over at Elizabeth’s Kitchen Diary.

 

Comments

  1. Leave a Reply

    Jane Sarchet
    7th January 2015

    Oh my goodness that looks tasty! It almost looks like a Blackforest Gateau which I haven’t had for years.
    So glad you’re both feeling better, I reckon you’ve both had your annual quota in one hit!
    Janie x

    • Leave a Reply

      Choclette Blogger
      7th January 2015

      That’s very generous of you to say so Janie – I thought you might have run screaming with all that cream! It is very tasty though. And yes, hooray, we are both feeling better and hopefully won’t get anything else again this year!!!

  2. Leave a Reply

    Suelle
    7th January 2015

    If this is a scaled down version, how big was the original?!! It looks and sounds delicious!

    • Leave a Reply

      Choclette Blogger
      7th January 2015

      Yes indeed Suelle, this is why I scaled it down by 2/3. The original used six eggs and 23 cm cake tins.

  3. Leave a Reply

    Alida
    7th January 2015

    Delicious recipe! I am still having treats occasionally. I could never be on a diet just because it is January, I just eat less..whenever I can. In any case this cakes looks lovely and I would have a slice at any time.. whether is January, August or December.
    Happy new year!

    • Leave a Reply

      Choclette Blogger
      7th January 2015

      Good for you Alida. I always think January is dreary enough, without not having any cake to look forward to πŸ˜‰

  4. Leave a Reply

    Kath
    7th January 2015

    OOh yes, it does sound good. I love the idea of using the breadcrumbs. I have seen cake crumbs used before but not bread. I like the sound of that book too. I must keep an eye out for it. Glad you are both better and yes, you deserve a treat, or two, or maybe even three. Happy New Year to you and CT. x

    • Leave a Reply

      Choclette Blogger
      7th January 2015

      It was an interesting book Kath, the Scandinavian idea of cake seems rather different to ours. Thanks for your good wishes πŸ™‚

  5. Leave a Reply

    Janice Pattie
    7th January 2015

    Good to hear you have your mojo back, my dear. What an interesting cake, I’ve never seen anything like it before, you would never know there was bread in it. Love the combo of chocolate, blackcurrant and chilli, super-yum! Thanks for being the very first entry for #RecipeClippings

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Thanks Janice. I was surprised at how light and cake like it turned out and very tasty it was too. Glad I’ve managed one of your challenges πŸ˜‰

  6. Leave a Reply

    Stephanie Wright
    7th January 2015

    Wow! This looks amazing! I could eat that right now! The book sounds like it is worth taking a look at too. I look forward to your future posts. Steph x

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Thanks Steph, that’s very kind. I look forward to your returning with more fab comments πŸ™‚ I’m seriously thinking I’m going to have to get that book.

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      I so enjoy trying out something a little different, often the results can surprise you and this cake was really good.

  7. Leave a Reply

    Galina Varese
    7th January 2015

    What a fab idea. While I don’t have homebaked rye bread around, do you reckon a shop variety would do, like Borodinsky bread?

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      I’m sure bought rye bread will be fine Galina. The recipe didn’t specifically say to use homemade, although she did suggest her own recipe for rye bread – of course!

  8. Leave a Reply

    Kate Glutenfreealchemist
    7th January 2015

    I don’t think I have ever seen a cake made with breadcrumbs. Sounds really interesting. Is the texture very different to usual cake? Great use for that jam too! Glad to hear you are better!

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Thanks Kate. I think it would be hard to tell there were breadcrumbs in the cake if you didn’t know they were there. I’m looking forward to experimenting now πŸ™‚

  9. Leave a Reply

    Alison
    8th January 2015

    I have never seen a cake with rye bread in, but it looks amazing. Very much like a black forest gateau

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      It does look rather like a BFG Alison, but it has lots of nuts in it, so has to be even better πŸ˜‰

  10. Leave a Reply

    Jacqueline Meldrum
    8th January 2015

    That looks lush and just what you need now you are feeling better to perk up your spirit. Never heard of rye bread in cake before. Unusual!

  11. Leave a Reply

    Deena Kakaya
    8th January 2015

    I have never even heard of using Rye bread in cake, in so impressed but then I always am by your posts. Glad you are feeling better x

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Thank you Deena πŸ™‚ This was a new one on me too, but I shall be experimenting further with this now I know how well it works.

  12. Leave a Reply

    Charlene F
    8th January 2015

    Hope you feel better, yet another delicious cake recipe from you πŸ™‚ x

  13. Leave a Reply

    Susan Lindquist
    8th January 2015

    Golly, this is such a pretty cake to look at! All that creamy filling makes it all the more inviting!

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Thanks Susan – it was a very tasty cake, but cream and jam make even good things better πŸ™‚

  14. Leave a Reply

    Jean
    9th January 2015

    Your cake looks and sounds girgeous!
    I love the flavour of rye bread so I will bookmark this recipe for future leftovers, it’s a great idea that I feel almost compelled to try!

  15. Leave a Reply

    Johanna GGG
    9th January 2015

    glad to hear you feeling better and this sounds like a great way to use up dried ends of bread – I have too many in my freezer (wonder if it would work for wheat sourdough!)

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      I don’t see why this wouldn’t work with any type of bread Johanna. I shall be experimenting πŸ™‚

  16. Leave a Reply

    belleau kitchen
    9th January 2015

    you must be better indeed, this is a stunning cake. I love what you’ve done with the rye, it’s so intriguing!… and so perfectly naughty… this could be a picture from the summer!

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Isn’t it good to have something like this in the depths of winter Dom – reminds us of summers gone and summers yet to be.

  17. Leave a Reply

    Vohn's Vittles
    9th January 2015

    That looks spectacular Choclette! When I first saw it I thought you meant you had used rye bread flour but now I read it properly I see you have used actual rye bread – a genius idea for using up the end of a loaf. Brilliant!

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      I feel rather pleased with this idea too Vohn – not of course that it’s mine. I do sometimes use rye flour in cakes and it works very well too, but this is more fun.

  18. Leave a Reply

    Phil in the Kitchen
    9th January 2015

    I’m all for a bit of January indulgence and this would fit the bill very well indeed. Whenever I make rye bread there tends to be some left (no idea why, maybe it’s a comment on my bread making) so this is definitely something to remember.

  19. Leave a Reply

    Kate@whatkatebaked
    10th January 2015

    Good to hear you’re feeling much better- what a rotten time of year to have both been unwell. Like Phil, I’m also definitely all for a little January indulgence and this beautiful cake certainly hits the spot!

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Thanks Kate. Not sure there’s ever a good time to be ill, but we’re better now so feeling very happy πŸ™‚

    • Leave a Reply

      Choclette Blogger
      11th January 2015

      Haha yes, I keep wondering when some of the fab cooks I see on the net will move in with me Lisa πŸ˜‰

  20. Leave a Reply

    Fiver Feeds
    12th January 2015

    For all of us chocolate lovers, this seems like a perfect cake! I’m curious to try making one!

  21. Leave a Reply

    Bintu Hardy
    14th January 2015

    My gosh, how very creative Choclette. We are gonna have fun with this one.

  22. Leave a Reply

    Elizabeth
    15th February 2015

    What a super idea for stale rye sourdough (and brazil nuts past their best!) Yum! Thank you for sharing with the no waste food challenge πŸ™‚

  23. Leave a Reply

    ann kanaan
    19th April 2016

    I have bookmarked it to try soon after I get back to OZ. I leave SF tomorrow. Sounds delicious. Sorry – didn’t know you were sick!

    • Leave a Reply

      Choclette
      19th April 2016

      Hope you have a good time and do give my love to everyone. We were sick when my mother was visiting you in OZ, so nothing recent. We had no Christmas that year.

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