Mash Cake ‒ Mäskikakku

It's not that easy to decide what kind of food to make for Kekri. Nearly all of our Kekri traditions and dishes are nowadays known as Christmas traditions and dishes. But somehow malty flavours and food with a lot of grain seem the most appropriate to me.

I'm currently trying to brew some sahti for a 20 person's Kekri feast. (Yikes!) Of course there's always that leftover - a big pot of barley mash - so I've also been trying to make up some uses for it. This cake recipe uses the leftover mash after the wort has been drained from it. I think it'd be pretty safe to replace it with (unknown amount of) non-used malts or mämmi if you just check that the structure seems moist enough.

At first I thought I'd use the mämmi cake recipe The Finnish Mämmi Association gives but that had eggs in it and didn't seem that interesting otherwise either. So instead I kind of combined it with a Christmassy sounding sour milk cake recipe with some additions of my own.

- 3 dl barley mash
- 2 dl soy yogurt (apparently, soy milk thickened and soured with lemon juice should do as well)
- 1 dl potato flour
- 3.5 dl wheat flour
- 100 g margarine (for example Keiju 70%)
- 1.5 dl dark syrup
- 1.5 tsp soda
- 1 dl dried cranberries
- 1 dl dried apple pieces
- 1 dl brandy
- 1 tsp allspice
- 1 tsp cinnamon
- margarine and breadcrumbs for the mold

Pour the brandy on the dried cranberries and apple pieces. Let them soak for a few hours. Mix the ingredients well together. Butter a cake mold and powder with breadcrumbs. Pour the paste in the mold and cook about an hour in a 175°C oven.

The cake is nicely spicy on its own but I decorated it with a mixture of cocoa butter, oat cream, icing sugar and a drop of lemon juice.

Nutritional values / 1100 g:
energy 3513 kcal
fat 74 g
protein 55 g
carbohydrates 495 g
fiber 32 g