Sea buckthorn is a distinctive berry known for its bright orange color, refreshing tartness, and citrus-like flavor. It is especially popular on the island of Rügen in northern Germany, where the hardy coastal plant thrives along its dunes and sandy landscapes. Local bakeries and cafés often use sea buckthorn berries in cakes, jams, drinks, and desserts, celebrating it as one of the island’s signature flavors.
This sea buckthorn yeast cake is inspired by the German baking traditions of Rügen. The cake combines a soft, buttery yeast dough with a smooth, sweet-tart sea buckthorn filling. The delicate sweetness of the dough balances the berries’ natural acidity, making this a distinctive dessert for autumn and winter baking.
Ingredients
For the yeast dough
- 500 g all-purpose wheat flour
- 250 ml whole milk, lukewarm (35–38°C)
- 7 g instant dry yeast
- 90 g granulated sugar
- 2 large eggs, at room temperature
- 80 g unsalted butter, melted and cooled
- 5 g fine sea salt
- 8 g vanilla sugar or 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
For the sea buckthorn filling
- 300 g fresh or frozen sea buckthorn berries
- 175 g granulated sugar
- 50 ml water
- 15 g cornstarch
- 30 ml cold water, for mixing with the cornstarch
- 1 small pinch of fine sea salt
For finishing
- 1 additional egg yolk, for brushing
- 1 tablespoon milk
- Butter for greasing the pan
- Granulated sugar, optional
Equipment
- 26 cm round cake tin
- Fine-mesh sieve
- Rolling pin
- Pastry brush
Method
1. Prepare the yeast mixture
Pour the lukewarm milk into a small bowl. Add 1 teaspoon of the sugar and the instant dry yeast. Stir briefly and leave for 5 minutes while preparing the remaining ingredients.
Alternatively, the instant yeast may be mixed directly into the flour.
2. Make the dough
Place the flour, remaining sugar, salt, vanilla sugar and lemon zest in a large mixing bowl.
Add the eggs, yeast mixture and cooled melted butter. Mix until a rough dough forms.
Knead by hand for 8–10 minutes, or with a stand mixer fitted with a dough hook for 6–8 minutes on low to medium speed.
The finished dough should be smooth, elastic and soft. It may remain slightly tacky, but it should not be wet or difficult to handle.
Avoid adding large amounts of extra flour, as this can make the finished cake dense.
3. First rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
Leave in a warm, draft-free place for 60–90 minutes, or until approximately doubled in volume.
The exact rising time will depend on the room temperature.
4. Prepare the sea buckthorn filling
Place the sea buckthorn berries and 50 ml water in a saucepan.
Cook over medium-low heat for 5–7 minutes, stirring occasionally, until the berries have softened and released their juice.
Pass the mixture through a fine-mesh sieve, pressing firmly with a spoon or spatula to extract as much purée as possible. Discard the seeds and skins.
Return the sea buckthorn purée to the saucepan. Add the sugar and salt.
In a small bowl, mix the 15 g cornstarch with 30 ml cold water until completely smooth.
Bring the sea buckthorn mixture to a gentle simmer. Gradually stir in the cornstarch slurry.
Cook for 1–2 minutes, stirring constantly, until the filling becomes noticeably thick and glossy.
Remove from the heat and transfer to a shallow bowl. Allow it to cool completely.
Important: The filling must be cool before it is spread over the dough. A hot filling can interfere with the yeast dough and make shaping difficult.
5. Prepare the cake tin
Grease a 26 cm round cake tin thoroughly with butter.
Once the dough has doubled in size, gently press it down to release excess gas.
Divide the dough into two portions:
- approximately ⅔ for the base and sides
- approximately ⅓ for the topping
6. Assemble the cake
Roll out the larger portion of dough into a circle slightly larger than the cake tin.
Place it in the tin and gently press it into the bottom and approximately 2 cm up the sides.
Spread the completely cooled sea buckthorn filling evenly over the dough, leaving a small border around the edge.
Roll out the remaining dough.
For a traditional-looking finish, cut the dough into strips approximately 1.5–2 cm wide and arrange them diagonally over the filling to create a lattice.
Alternatively, roll the dough into a thin circle and place it over the filling. Pinch or press the edges together to seal.
7. Second rise
Cover the assembled cake loosely and leave it to rise for 25–35 minutes at room temperature.
The dough should look slightly puffed, but it does not need to double in size.
Meanwhile, preheat the oven to:
180°C conventional / 160°C fan-assisted (350°F / 320°F fan)
8. Brush and bake
Whisk together:
- 1 egg yolk
- 1 tablespoon milk
Brush the exposed dough lightly with the egg wash.
Sprinkle with a little granulated sugar if desired.
Bake on the middle rack for 35–45 minutes, until the dough is deeply golden brown and fully baked.
If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the final 10–15 minutes of baking.
9. Cool
Remove the cake from the oven and leave it in the tin for 10–15 minutes.
Carefully remove it from the tin and transfer to a wire rack.
Allow to cool for at least 30–45 minutes before slicing. The sea buckthorn filling will continue to set as it cools.
Serving
Serve the sea buckthorn yeast cake slightly warm or at room temperature with coffee or tea.
For a richer dessert, serve with lightly sweetened whipped cream, vanilla cream or a scoop of vanilla ice cream. The creamy accompaniment works particularly well with the sharp, citrus-like acidity of the sea buckthorn.
Recipe Notes
Sea buckthorn acidity: The exact acidity varies considerably between berries. If the filling tastes too sharp after adding 175 g sugar, increase the sugar by 10–25 g.
Frozen berries: Frozen sea buckthorn can be used without thawing. Add them directly to the saucepan and allow a few additional minutes for them to soften.
Filling consistency: The cooled filling should resemble a thick fruit spread. If it is still runny, return it to the saucepan and cook briefly with a small additional amount of cornstarch slurry.
Storage: Keep the cooled sea buckthorn yeast cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated slices to room temperature before serving for the best texture.
Yield: 1 × 26 cm round cake, approximately 10–12 servings.