Rye bread cake, also known as “rugbrødslagkage” in Danish, might sound unusual at first, but it’s a beloved Scandinavian treat that deserves a place in your recipe book. Imagine a dessert that combines the wholesome goodness of rye bread with the sweetness of a cake – that’s rye bread cake in a nutshell. It’s surprisingly moist, subtly sweet, and bursting with flavors that will tantalize your taste buds.
Why You Should Try Rye Bread Cake
This unique dessert is not only delicious but also incredibly easy to make. It’s a perfect recipe for using leftover rye bread, transforming it into a delightful cake that’s perfect for breakfast, brunch, or an afternoon snack. Plus, it’s so versatile! You can customize it with your favorite toppings like whipped cream, berries, or a drizzle of chocolate.
Ingredients You’ll Need
For this recipe, you’ll need just a handful of simple ingredients:
- Rye bread: 200 grams (about 4 slices) of stale rye bread, crusts removed
- Milk: 500 ml (2 cups) of whole milk, or your preferred milk alternative
- Sugar: 100 grams (1/2 cup) of granulated sugar, or sweetener of your choice
- Eggs: 2 large eggs
- Vanilla extract: 1 teaspoon of pure vanilla extract
- Butter: For greasing the baking dish
- Optional toppings: Whipped cream, fresh berries, chopped nuts, chocolate syrup
Tools You’ll Need
- Large bowl: For soaking the bread
- Blender or food processor: For blending the mixture
- Whisk: For mixing
- 9×13 inch baking dish: Or similar size
- Parchment paper (optional): For easy removal
Let’s Get Baking: Step-by-Step Instructions
- Prepare the rye bread: Crumble the rye bread into a large bowl. Pour the milk over the bread, ensuring it’s fully submerged. Let it soak for at least 30 minutes, or until the bread has absorbed most of the milk.
- Preheat your oven: Preheat your oven to 180°C (350°F). Grease a 9×13 inch baking dish with butter and set aside.
- Blend the mixture: Transfer the soaked bread mixture to a blender or food processor. Add the sugar, eggs, and vanilla extract. Blend until you achieve a smooth and homogenous batter.
- Pour and bake: Pour the batter into the prepared baking dish. Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the baking dish for at least 30 minutes before serving.
Tips for the Best Rye Bread Cake
- Stale bread is key: Using stale rye bread is crucial for this recipe as it absorbs the milk better, resulting in a moister cake.
- Adjust sweetness: Feel free to adjust the amount of sugar to your preference. You can also use alternative sweeteners like honey or maple syrup.
- Experiment with toppings: Get creative with toppings! Fresh berries, whipped cream, chopped nuts, and chocolate sauce are all delicious options.
FAQs about Rye Bread Cake
Q: Can I use fresh rye bread?
A: While you can use fresh bread, it’s best to use stale rye bread for optimal texture and moisture.
Q: How do I store leftover rye bread cake?
A: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Q: Can I freeze rye bread cake?
A: Yes, you can freeze the cake for up to 2 months. Thaw it overnight in the refrigerator before serving.
A Final Word
“My grandmother used to bake this cake every Sunday,” shares renowned pastry chef, Laura Smith. “It’s a simple recipe, yet so comforting and full of flavor. Don’t be intimidated by the unusual ingredient – rye bread cake is truly a hidden gem!”
We encourage you to give this unique recipe a try and experience the deliciousness of rye bread cake for yourself. And while you’re at it, why not explore our other tempting cake recipes like our popular Ontbijtkoek? Happy baking!
