How to make a luxurious cake from old rye bread – recipe | don't waste

Hand on heart, this is my new favorite cake - and it's made from stale bread. Old rye bread and ground hazelnuts are whipped instead of flour, then folded with beaten eggs to create an incredible dark, malty cake with a nutty texture.

brødtorte, and use the leftovers or toppings to make romkugler, or truffles with rum, another Danish tradition that confirms their love of cake. (and leftovers).

brødtorte Danish (rye cake)

Trine Hahnemann is a Danish baker and food writer after my heart. Not only does she make the most amazing cakes (this one included), but she always bakes with economy in mind.

Hahnemann tells me this cake has been served first seen in post-war South Jutland in 1864, as part of a sønderjysk kaffebord, or traditional cake table. Danes were not allowed to participate in political meetings in liquor taverns, but instead met in special assemblies. Women would bring cake for people's enjoyment, but also to show their political will and presence at those important meetings (before women were allowed to vote).

I first tried blackstrap molasses when I was 14. "Eat this," my mother said, shoving a spoonful of strange dark syrup into my mouth. I had just become a vegetarian - until I caught myself sneaking ham out of the fridge at night! As a concerned parent, my mother researched my nutritional needs and decided that I needed to eat a scoop of molasses or iron-rich molasses each day. It resembles marmite in color, viscosity and feel: either you love it or you hate it.

I'm trying to reduce my sugar intake by eating sweet treats less often, in smaller portions and, where possible, reducing the amount of sugar in my candies. In this recipe, I replaced the sugar with molasses or blackstrap molasses and reduced the amount from the original recipe by 50g. I like to use alternative whole food sweeteners like blackstrap molasses and honey to boost flavor, increase nutrition, and save the upstream waste created by processed foods.

Prepare 25 minCook 12 minServes 10-12

150 g hazelnuts or other nuts 150 g stale rye bread, cut into pieces 1 tsp baking powder 3 tbsp cocoa powder 6 eggs 150 g dark molasses (or molasses) or soft brown sugar 300 ml double cream 6 tbsp blackberry jam or other 50 g dark chocolate 75-85% cocoa

Toast the hazelnuts in a skillet over medium heat for five minutes or until golden. Once cooled, mix in a food processor with the rye bread, the baking powder and the cocoa powder, until you obtain a fine crumb.

Separate the eggs into two mixing bowls. Whisk the yolks with the molasses or brown sugar until doubled in volume, then stir in the rye bread mix.

Next, whisk the egg whites eggs until firm, then fold in rye batter with a metal spoon. Divide into two greased and lined 24cm cake pans and bake in a heated oven at 220C (200C fan)/425F/Gas 7 for 12 minutes. Once the cakes have cooled, spread half of the double cream on one of the cakes and the blackberry jam on the other. Sandwich the fillings together, cover the cake with the remaining cream and grate over the dark chocolate.