Posted by: aboutalbion | May 6, 2012

Kugelhopf Cake

With my new cake tin [maximum diameter 24cm, and capacity 2 litres], I have made what looks like a reasonable kugelhopf cake.  It will be cut in a couple of days time.  My recipe needs a little adjustment, but in (provisional) outline it is …

100g raisins (soaked overnight), and 35g flaked almonds

2 eggs (beaten), zest of 1 orange, and 1/2T vanilla extract

125mL milk (warm), 15g dried yeast, 150g butter, and 150g caster sugar – some warm milk hosts the yeast, the rest melts the butter and sugar

300g flour, 50g ground almonds, 1/2t salt

I put the dry ingredients into the bowl of an electric mixer – pour in the yeast fluid – mix at a low speed – slowly add the butter/sugar fluid – increase the mixer speed – slowly add the beaten eggs and orange zest and vanilla – continue to beat (possibly for several minutes) until the dough is smooth and elastic.

I transfer the dough to the pre-greased and pre-floured cake tin, cover with cling film, and prove for 2 hours in a warm place – by which time the dough will double in size.

I bake at GM5 for 15 minutes, then cover the cake and continue baking at GM4 for 30 minutes [45 in total].  Cool for 5 minutes, and then turn out on a plate (or wire rack) to finishing cooling.

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