Old rye bread cake
The recipe here comes from an exciting Icelandic cookbook from 1858, which is why I have listed the recipe here as an "old rye bread cake", in contrast to the newer rye bread cake recipe from the 1960s that I have already tried here .
The term “old rye bread cake” is also appropriate because the recipe is actually a perfect way to use up leftover old Rúgbrauð that has become too dry.
My husband thinks the cake tastes a bit like Christmas to him - I think I'll think about a special Christmas luxury version of it... I still have a little time until Christmas baking!
Ingredients
250 g pumpernickel
8 eggs
375 g white sugar
2 oranges
100 g grated almonds
1/2 organic lemon
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Grate the pumpernickel thoroughly into small pieces.
Separate the eggs.
Beat the egg whites until stiff and set aside.
In a large bowl, beat the egg yolks with the white sugar until fluffy.
Squeeze the oranges...
...and add the juice along with the grated pumpernickel and stir.
Add the grated almonds.
Gently grate the lemon peel.
Mix all ingredients thoroughly, then carefully fold in the stiffly whipped egg whites.
Then put the dough into a springform pan (approx. 26 cm in diameter)...
...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 70 - 80 minutes.
I like the cake best while still warm with some whipped cream and fresh berries!
[Translated from here.]
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