This rye bread cake is originally from the region of Sønderjylland in southern Denmark and more precisely the town of Haderslev*. For generations this specific cake has been popular amongst the people of Sønderjylland. One of our founders - Steen Skallebæk- is also from that area.

What you'll need:

  • 6 large eggs
  • 200g brown sugar
  • 2tbsp cocoa powder plus another 1 tsp for dusting
  • 1.5tsp baking powder
  • 150g rye flour
  • 100g grated rye bread (any Rye bread will work but Carrot Rye is our favourite)
  • Butter for greasing the pan
  • 500ml double or whipping cream
  • A few drops of vanilla essence or 1 tbsp vanilla sugar (optional)
  • Blackcurrant jam - or any other favourite jam you have

1. Preheat the oven to 175°C
2. Crack the eggs into a large mixing bowl. Add the sugar and using a balloon whisk, whisk until completely incorporated
3. Take a second large bowl and, using a sieve, sift the flour, cocoa powder and baking power into the bowl
4. Add the grated rye bread to the bowl containing the dry ingredients and using a wooden spoon, stir through
5. Take the egg/sugar mix and pour into the dry ingredients bowl. Use a spatula to ensure all the egg mix is transferred to the other bowl
6. Use the balloon whisk again to whisk all of the ingredients together
7. Take a cake tin, approx. 22-25cm in diameter. Grease the bottom and sides of the tin with some softened butter – alternatively, you can line the tin with greaseproof paper
8. Transfer the mix to cake tin, ensuring it is evenly distributed
9. Place in the oven on the middle shelf and bake for 30 minutes
10. After 30 minutes is up, remove the cake from the oven and insert a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready. If there is any sticky cake mix on the skewer, return to the oven for a few more minutes before repeating the process
11. Cool the cake – ideally by transferring to a cooling rack
12. Once the cake is completely cooled, take a large bread knife and split the cake into two piece, by slicing right through the diameter of the cake
13. In a large, clean bowl, whisk the double cream using an electric hand whisk, until soft peaks form. You can add a little vanilla essence or sugar to the mix, if you prefer your cream a little sweeter or flavoured, but we like ours plain
14. Spread the blackcurrant jam on the bottom half of the cake, cut side up. Take half the cream mix and spread over the top of the jam. We use a palette knife for this
15. Place the second half of the cake on the top. Take the remaining cream mix and spread on the top
16. Using a sieve, sift a little cocoa powder over the cream. Serve immediately

We like to enjoy our Rye Cake in the garden with a French press of Ole & Steen coffee