Many countries have their own unique Easter food offerings, from British hot cross buns to Spanish Torrijas. As it is a predominately Catholic country, Austria pulls out all the stops when it comes to springtime celebrations – and Reindling cake plays an important role in Easter meals.
Originally hailing from Carinthia, a southern province of the country, Reindling cake is one of the area’s most beloved specialties and has been enjoyed by the locals for centuries. Its name, in Carinthian dialect, refers to its distinctive bundt or ring shape. Although it is most commonly seen around Easter time, it is also baked for a variety of celebrations, including birthdays, weddings and baptisms.
As it is technically a cake, you would naturally assume that it is served as a dessert. However, one of the things that makes Reindling so special is its diversity as a dish – it doubles up both as a main course and a sweet treat for afters, depending on how you prepare it. If sugar is included in the mix, butter and jam are seen as perfectly acceptable accompaniments, however, cinnamon, chocolate or rum, and raisin are other popular serving choices. If you’re eating it savoury, the sky is the limit; the saltier version of Reindling can be served with everything from smoked salmon and ham to sausage and egg.
Reindling is a simple enough recipe, although a little tricky to perfect. Its texture must be light and fluffy and, traditionally speaking, it should maintain its “bundt” structure. The basic ingredients for the dough include flour, yeast, eggs and butter, and the addition of either salt or sugar depending on how you wish to serve it. Check out this recipe if you fancy giving it a whirl. If you’re not a seasoned baker, however, never fear – you will find it at most supermarkets, bakeries and Easter markets around Austria if visiting around springtime.