Tag Archives: German

orange-kugelhopf-cake

Orange Kugelhopf Cake

Orange Kugelhopf Cake

Today I took a trip to Winter Wonderland in Hyde Park, it is becoming a bit of a traditional Christmas trip. Although it was exceptionally busy today I still do love German markets, although I am yet to actually go to Germany visit one. Maybe one day. I love the atmosphere and the smells and all the lovely things on offer. German baking always looks delicious, not quite as refined as French, but delicious none the less.  This cake is a German cake, it is called a Kugelhopf cake, also known as a Gugelhopf cake or a Bundt cake might be a term you are more familiar with. The cake is lovely and moist and its delicious orange flavour makes it a perfect cake for this time of year. Orange is such a lovely Christmassy smell and after my trip to Winter Wonderland today I am certainly starting to feel a lot more Christmassy!

orange-kugelhopf-cake

For this cake you will need:

225 g butter, softened
225g caster sugar
4 eggs (separated)
425g plain flour
3 tsp baking powder
pinch of salt
300ml fresh orange juice
1tsp grated orange zest

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Start by greasing and flouring a kugelhopf/bundt/ring tin and preheating the oven to 180C.

Cream together the butter and sugar. Add the egg yolks one at a time and mix well after each addition.

In a separate bowl sieve together the flour, salt and baking powder. Fold these dry ingredients and the oranje juice alternately into the bustter and sugar mixture. Stir in the orange zest.

In another bowl whisk the egg whites to soft peaks and fold them into the mixture too.

Pour the cake mixture into the greased and floured tin and bake for about 50 minutes (until a skewer comes out clean).

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Leave the cake to cool in the pan for 10 minutes and make a syrup to drench the cake in.

For the syrup:

200ml orange juice
200g granulated sugar

Bring the sugar and juice to the boil in a  saucepan until all the sugar has dissolved. Prick the top of the cake with a skewer and brush or pour half of the syrup over the cake. Leave it for another 10 minutes before turning out onto a wire rack. Brush/pour the rest of the syrup over the top of the cake.

If you are a chocolate fan then this cake is lovely finished with a drizzle of chocolate, if not then it is delicious as it is!

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Enjoy!

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Lottie xx

 

Tags: BundtcakechocolatechristmasGermanKugelhopforangeWinter Wonderland

 

Osterzopf

Easter Bread Baking: Osterzopf and Hot Cross Buns

Just one more post for my Easter related baking! I went back to my parent’s house over Easter and completely took over the kitchen with my bread and Easter egg making! I’m sure my Mum is glad to have her kitchen back now and I am back to my minature one. My Dad is a bit of a fan of the bread maker but I decided to do it properly. I made a giant Osterzopf loaf and plenty of Hot Cross Buns. Osterzopf is a German Easter bread, a bit like brioche with a subtle hint of lemon, lovely toasted and buttered! The recipe is below. For the Hot Cross Buns I used Mary Berry’s recipe from Mary Berry’s Baking Bible.

For the Osterzopf you will need:

500g strong bread flour
1 tsp salt
50g sugar
250 ml milk
7g dried yeast
75g butter
1 egg (beaten)
1 lemon, zest only
1 tbsp milk
1 egg
sugar to finish
Flaked almonds.
Honey to drizzle.
You can also add raisins if you fancy.

Start by mixing the flour, dried yeast, salt and sugar together. Heat the milk gently in a saucepan until warm, not hot. Add the butter to the milk and stir until melted. Pour this into the flour mixture and mix well. Add the beaten egg and lemon zest and mix to form a dough. Turn out the dough onto a floured surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with oiled cling film or a damp tea towel and leave to rise in a warm place (I use the airing cupboard) for 30 minutes to an hour.

Turn out onto a floured surface again and knead. Divide the dough into 3 equal size pieces and roll each out into a sausage shape. Plait the sausages of dough together and use a bit of water to stick the ends together. Put the plait onto a baking tray lined with baking paper, cover again and leave to rise for another 30 minutes.

Preheat the oven to 200C. Beat the egg with the 1tbsp of milk and brush over the loaf. Sprinkle the loaf with sugar and flaked almonds.

Bake for 45 mins to 1 hour until golden. When you take the loaf out of the oven drizzle with honey and serve. Enjoy!

 

 

And my Hot Cross Buns:

 

After my flurry of bread baking over Easter I am pretty keen to make some Sourdough, I saw them making it on River Cottage the other day, so watch this space and see how I get on. In other news, I spent this morning making a rose swirl birthday cake with some piping using my trusty Wilton 1M nozzle, blog post to follow soon!

I have been prompting for a musical version of Titanic this week that my boyfriend is in. It is an excellent show and I am very excited about watching it from the front instead of the side tonight! There are really only very few seats left but if you are near Epsom and are wondering what to do tonight then I recommend going to see ELOC perform Titanic at Epsom Playhouse! You will not be disappointed.

If you have enjoyed reading my blog then please leave a comment, I appreciate every comment left. And if you are on Twitter and haven’t done so already then add me on twitter @lotts_louise to keep up to date with my blog!

Love, Lottie xx

I have entered this bread into Alpha Bakes hosted by The More Than Occasional Baker and Caroline Makes. This month’s letter is B.