An Austrian farmer’s wife gave me the recipe for this traditional Carinthian cake. Many years ago, when there was no internet and no airbnb, we had rented their mountain hut for the summer holidays. A hut without running water, without electricity and light. But with a wood stove, ringing cowbells, marmots and heavenly peace. As a welcome gift, we found this cake on the table. When I bake it today, I can almost smell the hut.

The “Kärntner Reindling” is one of the most traditional pastries in Austria. It is named after the baking dish, the “Reindl” which is a rather flat form to traditionally bake the yeast cake in. In Austria, they like to eat it already for breakfast or at coffee time, coated with fresh alpine butter or pure.