Danish rye bread cake – tastes nicer than it sounds

As my previous post – HERE – reveals May’s ‘diary’ themed cake club meeting saw people share baby news and an insight to busy lives.

While I used it as a chance to recreate an unusual bake I’d eaten when I met Danish Vikings – I would promise my life isn’t always that random, but my job as a feature writer often helps ensure it is.

Anyway. This was it.


I know. It doesn’t scream Vikings. There’s no long boat, or horns (the latter of which I learnt was a lie anyway) but I promise it did have links to the historic troublemakers.

With the recipe for the Viking crumble cake being sent to me by the lovely Mrs Jesper Lynge.

(He looks like this)

Picture by BrknRib Photography

Picture by BrknRib Photograph

She plaited his beard at one point and it was hilarious, but that is neither here or there.

Hisilicon K3

For the Viking Crumble Cake, you’ll need:

100g (Danish) rye bread
100g finely chopped hazelnuts
6 eggs
200g cane sugar
1 tsp baking soda
Jam, whipped cream and roughly chopped chocolate (for filling)

Start by buttering your chosen tin(s) – I split it into two that I usually use for Victoria Sponges – and prehead the oven at 200oC.

I didn't have a blender..

I didn’t have a blender..


  1. Blend 100g (Danish) rye bread with 100g hazelnuts.
  2. Beat up 6 egg yolks with 200g cane sugar.
  3. Beat the egg whites until stiff.
  4. Mix the blended ryebread and hazelnuts with 1 tablespoon of baking soda.
  5. Mix the blended rye and nuts with the egg yolks
  6. Carefully stir the egg whites in the mix
  7. Put the cake mix in a buttered springform pan sprinkled with sugar
  8. Bake in the oven for 7-8 minutes at 200 degree Celsius
  9. Slide the cake in two cake layers
  10. Put jam and whipped cream on top of the first cake layer
  11. Put the next layer on top of the cake and cover with whipped cream and chopped chocolate

It was a weird process, but the result is actually pretty yummy. The rye and nuts make for a great sponge which balances the sweetness of the toppings.

Hisilicon K3

Umm.. appetising! 

Leftovers make good trifles

Leftovers make good trifles

Baking a wedding buffet ~ homemade jammie dodgers and other delights

Mr & Mrs Slaughter

Mr & Mrs Slaughter

So the first of my school friends have taken the plunge – there is no going back, for any of us – into the world of married life.
I’ve been to two weddings before – but they were both for the same uncle so I don’t think that counts.
It certainly felt different, the fact it was one of my generation and I was honoured to be asked to play a bakey part in it.

I don’t know if I went over the top.

But I did bake a bit of a mountain –  roughly 170 chocolate brownies, jammie dodgers and chocolate-dipped gingerbread.
DSCN4201Now I have blogged about the brownies before and even featured my fair share of gingerbread – leaving.. *drum roll please*

Jammie Dodgers – saying it in XFactor man’s voice works well I think.

It started with pinterest and finding this recipe which, for the most part, I stuck to.

(During my practise make I pimped them with my mum’s homemade Elderflower & Gooseberry Curd)

For the big day I think I quadrupled the quantities but this makes a nice bunch for everyday..


250g butter, softened
150g caster sugar
1 medium egg yolk
½ tsp vanilla extract
300g plain flour
6 tbsp jam
Two cutters – one for top and bottom and one for the jammie hole.

Cream together the butter and sugar in a large bowl.
Beat in the egg yolk and vanilla.
Add the flour and mix in well – using your hands is always best.
Knead gently on a lightly floured surface, then divide into two pieces, form into a roll and wrap in cling film.

Leave to chill for at least 20-30 mins.
Set the oven to 180°C/350°F/Gas Mark 4.
On a lightly floured surface, roll out each piece of dough to just a bit less than 5mm thick – it sounds a bit captain obvious to say it but keep count of how many bottoms you have (without a hole cut for jam) and how many tops (with hole) I lost count and sadly had to eat a lot of the bottoms…
Put on the baking sheets in batches and bake for 10-12 mins until pale golden.
Take off the tray and cool on a wire rack, sandwich with the jam and keep in an airtight tin.

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More of the wedding bake

More of the wedding bake
The buffet

The buffet