This is a very traditional Danish bread. In the 1600's a lot of half and partial penance and holy-days where combined into one day of prayer. "Bededag" (day of prayer). But the baker had that day of too, so he prepared some bread that could be easily roasted. Hveder (Wheats). It is a recipe from mid 1800. So all Danes knows this tradition and eats Hveder on Bededag. The fourth Friday after Easter.
The religious aspect does not play that big a role anymore for this tradition, but the bread has become its own tradition, and we still make and eat them on Bededag.
We also eat a very similar bun the rest of the year, but then it is called a "krydderbolle" (spice bun).
I also use this recipe for burgers and sandwiches. Which it is very suitable for.
One of the most traditional cakes from Lisbon is their cream tart. It's a very simple but incredibly tasteful cake. It's no wonder it has become popular throughout the world.
Gateau marcel is a chocolate mousse where a portion of it being baked and the other part continues life as a chocolate mousse. So from the same dough you get both the bottom and topping. It's the only cake I can remember where that happens. So it's easy to make and it only tastes of the chocolate you're using. Use a really good chocolate. The cake is worth it.
I have changed the quantities a little bit from the original recipe, and then I have added a little grated orange peel as well.
Marble Cake
is one of the classic variations of pound cake. It is in fact, the same recipe just with a little cocoa in it. This is a recipe for "half a marble cake" so to speak. Instead of 7 oz of each ingredient that you typically use for a cake in spring form, I use 3½ oz. It yields a small cake, so I also use a small spring
form
for it.
