Hand on heart, this is my new favourite cake – and it’s made from stale bread. Old rye bread and ground hazelnuts are whizzed up in place of flour, then folded with whisked eggs to create an incredible dark and malty cake with a nutty texture.
I’ve adapted today’s recipe from one by the legendary baker Trine Hahnemann, who owns a bakery and cooking school, Hahnemanns Køkken, in Copenhagen, Denmark. Whenever they have excess rye bread, they often make this brødtorte cake, and use any leftovers or trimmings make romkugler, or rum truffles, another Danish tradition that reconfirms their love of cake (and leftovers).
