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Berliner Brot

Serves: 15 Course: DessertCategory: CakesMachine: MixerTotal time (min.): 40
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This is a traditional German traybake that tastes better the in the days after baking – if it lasts that long! You can leave out the rum or switch the hazelnuts for almonds. Store the cake in an air tight container for up to 5 days.




  1. Pre-heat oven - 180°C
  2. Line a clean rectangular pan with parchment paper
  3. Attach K Beater
  4. Add butter, egg and dark brown sugar to the Kenwood Bowl
  5. Mix - 1 min, Speed 5
  6. Then add dark chocolate, cake flour, baking powder, ground cinnamon, dark rum, ground cloves and hazelnuts to the Kenwood Bowl
  7. Mix - 2 min, Speed 2
  8. Transfer the batter to the prepared traybake tin and spread the mixture out evenly.
  9. Bake - 25 min, 180°C
  10. Let cool
  11. Add icing sugar and water to a clean saucepan
  12. Heat over a medium heat until the sugar is dissolved.
  13. Using a pastry brush, brush the icing on to the still warm cake.
  14. Allow the cake to rest for 10 minutes and then remove the cake from the tin and let cool.
  15. Serve

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