Berliner Brot
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.
Ingredients
- 115g Butter
- 75g Dark Chocolate
- 100g Hazelnuts
- 2 Eggs
- 170g Dark Brown Sugar
- 200g Cake Flour
- 1 teaspoon Baking Powder
- 1 ½ teaspoons Ground Cinnamon
- 1 tablespoon Dark Rum
- ½ teaspoon Ground Cloves
- 100g Icing Sugar
- 3 tablespoons Water
Tools
- Oven
- Parchment paper
- Kenwood Chef
- Kenwood bowl - kenwood chef
- Saucepan
- Rectangular pan - 11 x 7"
Method
- Pre-heat oven - 180°C
- Line a clean rectangular pan with parchment paper
- Attach K Beater
- Add butter, egg and dark brown sugar to the Kenwood Bowl
- Mix - 1 min, Speed 5
- Then add dark chocolate, cake flour, baking powder, ground cinnamon, dark rum, ground cloves and hazelnuts to the Kenwood Bowl
- Mix - 2 min, Speed 2
- Transfer the batter to the prepared traybake tin and spread the mixture out evenly.
- Bake - 25 min, 180°C
- Let cool
- Add icing sugar and water to a clean saucepan
- Heat over a medium heat until the sugar is dissolved.
- Using a pastry brush, brush the icing on to the still warm cake.
- Allow the cake to rest for 10 minutes and then remove the cake from the tin and let cool.
- Serve