Monday, September 14, 2015

milling mondays: whole wheat sister cake (soesterkage)

When my parents were in town last month I decided it was time for an old school danish cake. The original recipe dates back to the 1700s, but you can't go wrong with a tried and true recipe. And it was nice to bake something that is different than my usual go-to desserts.

Whole Wheat Soesterkage (Sister Cake)


400g whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1 tsp baking powder
1 TBS cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cloves
1 tsp allspice
250g butter, softened
250g sugar
2 eggs
2 1/2 dl (about 1 cup) buttermilk
100g raisins


Preheat the oven to 350F

If you mill your own flour, grind the soft and hard wheat berries. I of course use my WonderMill on the pastry setting. You may want to mill a little extra flour since you will need to sift the flour twice to make the cake less dense.

Combine the freshly milled whole wheat flour, baking powder and spices. Set aside.

In a separate bowl cream together the butter and sugar.

Add the eggs one at a time mixing in between.

Then add the flour mixture.

Add the buttermilk and mix until the dough is formed.

Stir in the raisins.

Pour the dough into a greased fluted cake pan.

Bake the cake for about 40 minutes until an inserted toothpick comes out clean.

Before serving you can sift powdered sugar over the cake.