Hazelnut and Strawberry Cake |
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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 6 |
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This is a beautiful yeast coffee cake flavoured with cardamom and cinnamon which I came across in a cookbook given to me many years ago as an engagement gift. I believe that the recipe is Latvian in origin. Ingredients:
2 cups all-purpose flour |
1/4 teaspoon salt |
1/4 ounce dry yeast |
2 tablespoons granulated sugar |
2/3 cup milk |
1/4 cup butter |
1/4 teaspoon ground cardamom |
strawberry jam |
1/4 cup granulated sugar, mixed with |
1/2 teaspoon cinnamon |
1/2 cup finely chopped hazelnuts |
Directions:
1. Sift the flour and salt into a warm mixing bowl and make a hollow in the centre.
2. Warm the milk, add the yeast and 1 teaspoon of the sugar, and leave until frothy, about 10 minutes.
3. Pour into the hollow and mix to a soft batter with some of the surrounding flour.
4. Cover the bowl with a cloth and stand in a warm place until the batter is spongy and full of bubbles.
5. Cream the butter with the rest of the sugar and add to the flour and the sponge in the bowl.
6. Mix by hand to a soft dough, using a little more warm milk if required.
7. Add the cardamom and knead well in the bowl until the dough is smooth and elastic and leaves the sides of the bowl cleanly.
8. Press the dough in the bottom of the bowl, sprinkle with a little flour, cover the bowl with a cloth, and stand in a warm place until the dough doubles in bulk.
9. Punch the dough down and knead lightly.
10. Turn out the dough onto a floured board and divide into 2 pieces.
11. Shape each piece into a smooth sausage .
12. Place one sausage in the bottom of a greased 8-inch tube pan.
13. Make a hollow in the centre and fill with strawberry jam.
14. Sprinkle with half of the sugar/cinnamon mixture and half the chopped nuts.
15. Cover with the second sausage of dough, spread with strawberry jam, and sprinkle with the remaining sugar and nuts.
16. Stand, covered, in a warm place until the dough rises almost to the top of the pan.
17. Bake in a 400 degree F oven for 20 minutes, reduce the temperature to 350 degrees F, and bake for a further 20 minutes.
18. Cool on a wire rack.
19. Serve with whipped cream.
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