Holiday season is here with all family gatherings and smiley faces around the table. I can’t imagine a better time to look inside the cupboard and dig out the good old tube pan (kugelhopf mould) or if you haven’t got one yet find it in IKEA or other retailers.
This delicious kugelhopf cake can make your day, being a tasty breakfast on a Sunday morning with a cup of hot chocolate or milk. It could also be a lovely snack in a frosty winter afternoon served with some fruit tea.
- 5 eggs (beat separately the yolk and egg white)
- 100 grams of butter
- 1 spoonful of fructose
- 1 spoonful of honey
- vanilla aroma
- 1 lemon
- 1 orange
- 200 grams of flour
- baking powder
- 2 spoonfuls of cocoa
- half cup of raisins
How to make it:
1. Preheat oven to 350 F (180 Celsius) degrees.
2. Butter the tube pan.
3. Cream butter and honey.
4. Add the egg yolks to the creamed butter mixture and whisk well.
5. Mix flour and baking powder together.
6. Squeeze the lemon and the orange into a cup. Take seeds out.
7. Slowly pour and mix the flour, vanilla aroma and the juice with the butter and egg mixture alternating between them.
8. Beat the egg whites with the spoonful of fructose until stiff in a separate bowl.
9. Fold egg whites into the batter.
10. Mix half of the batter with cocoa and the raisins in a separate bowl.
11. Fill the tube pan, alternating half of the white batter with the cocoa batter.
12. Bake for 50-60 minutes to an hour, until toothpick comes out clean.
12+1. Take it out of the mould and let the cake cool down before you cut it.
Make sure you have everything you need!
Kneading out the every day life nuisances under the low humming noise of the airflow oven.