AS SEEN ON THE
AS ON SEEN THE
Christmas Kitchen
CHEF’ S TABLE
Ingredients
• 275g unsalted butter, softened, plus extra for the tin
• 300g plain flour, plus extra for dusting
• 16g baking powder
• 1½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground star anise
• A pinch of nutmeg
• ¼ tsp ground allspice
• 25g cocoa powder
• 225g caster sugar
• 20g vanilla sugar
• ¼ tsp salt
• 4 large eggs
• 1 lemon, zested
• 200ml fruity red wine
• 80g mixed peel
FOR THE GLAZE
• 200g icing sugar
• 1 tsp lemon juice
• 3 tbsp red wine
Jürgen Krauss
Glühwein-Kuchen( Mulled wine cake)
MAKES 1 X 26CM BUNDT CAKE
Like a mug of mulled wine, this cake has a warming and comforting quality. You’ ll find it at Christmas markets throughout Germany.
1 Heat the oven to 200C or 180C fan or gas 6. Butter a 26cm bundt tin, making sure you reach all the crevices, then dust with flour. Set aside.
2 Mix the flour, baking powder, spices and cocoa powder in a bowl and set aside.
3 Cream the caster sugar, vanilla sugar, salt and butter in a separate bowl using an electric whisk. Add the eggs and lemon zest and mix until smooth. Add the wine and the flour mixture alternately, a little at a time, mixing continuously. Stir in the mixed peel.
4 Pour the batter into the prepared tin and bake for 1 hour. The cake is done when it begins to pull away from the tin and a skewer inserted into the centre comes out clean. Switch off the oven and leave the cake to cool inside with the door slightly open. After 30 minutes remove from the oven, take out of the tin and leave on a wire rack to cool completely.
5 For the glaze, sift the icing sugar into a bowl. Stir in the lemon juice, then add the wine a little at a time until the glaze is pourable but not thin. Pour over the cold cake. Store in an airtight container for up to 1 week.
36 goodfoodshow. com