Showing posts with label Austria. Show all posts
Showing posts with label Austria. Show all posts

September 19, 2018


Butter - 110 gms
Milk - 100 ml
Flour - 250 gms
Easy blend yeast - 1 sachet
Sugar - 2 tbsp
Melted butter and flour for the mould
Almonds - 65 gms (blanched and slivered)
Large eggs - 3 (lightly beaten)
Raisins - 65 gms
Zest of one lemon, grated
Vanilla icing sugar - 1 tsp


  • Put the 100 gms butter in a bowl. Soften by standing over a bowl or pan of hot water.
  • Heat the milk in a saucepan over a low heat until just tepid.
  • Sift the flour into a warmed bowl with the yeast and sugar.
  • Mix well, then add the milk with the beaten eggs. 
  • Mix weell to form a smooth batter, gradually adding the softened butter which should be just warm, not hot.
  • Stir in the raisins and the lemon zest.
  • Brush a 900 ml Guglhupf mould witht he butter, dust with flour and sprinkle it evenly with almond slivers.
  • Heat the oven to 220 C.
  • Pour the mixture into the Guglhupf tin (it should be about 2/3 full). Cover it with a cloth and stand in a warm place away from draughts to rise.
  • When the mixture has risen to within 1/2" of the top of the mould. Place it in the oven and turn down the heat to 190 C.
  • After 5 mnutes (without opening the door) turn doen the oven to 180 C and continue baking for up to 40 minutes.
  • Test the cake pressing the top with your finger tips before removing it from the oven.
  • Allow the cake to cool for 5 minutes before carefully removing it from the mould.
  • Dust it with vanilla sugar while still warm.
  • This cake is best eaten fresh. Any left-overs make a delicious trifle.

April 07, 2017


Apples - 8 (peeled, cored and diced)
Butter - 50 gms (soft)
Lemon juice - 1 tbsp
Sultanas - 115 gms
Cinnamon powder - 1 tsp
Nutmeg - 1/2 tsp
Light or dark soft brown sugar - 1 tbsp
Filo pastry -  6 sheets (thawed and covered with a clean, damp tea towel)
Light cooking spray or melted butter - 50 gms
Icing sugar for dusting


  • Preheat oven to 190 C. Line 2 baking trays with non-stick baking parchment.
  • In a bowl, mix the apples with butter, lemon juice, sultanas, cinnamon, nutmeg and brown sugar, and set aside.
  • Transfer to a baking tray and bake in the oven for 15 minutes. Cool and keep aside.
  • Unroll the pastry, lay out one sheet on the other prepared baking sheet and spray it very lightly with cooking spray.
  • Place the next sheet on top and continue the process with thee remaining filo.
  • Divide the coked apple mixture between the 2 pastry stacks and spread out evenly, leaving a 5 cm border of pastry at each end. Carefully roll the pastry up lengthways, tucking in the edges as you go.
  • Make sure you finish rolling with the seam at the bottom, so that the weight of the strudel seals the edges. Spray the strudels lightly with cooking spray and bake for 30 minutes or until crisp and golden.
  • Dust with icing sugar and serve.

July 09, 2016


All purpose flour - 6 cups (sifted)
Sugar - 1 cup
Salt - 1 tsp
Yeast - 20 gms
Almonds - 3/4 cup (chopped)
Raisins - 1/2 cup
Lemon rind - 1 1/2 tsp (grated)
Lukewarm water - 2 cups
Eggs- 2 (well beaten)
Melted butter - 1/3 cup
Vanilla extract - 1 tsp
Confectioners sugar


  • Combine almonds, raisins, and lemon rind with 1/2 cup flour; toss until well coated.
  • Combine sugar, salt, and 2 1/2 cups flour in large mixing bowl.
  • Sprinkle yeast over water; stir until dissolved.
  • Add milk to sugar mixture; stir until well mixed.
  • Add yeast mixture; beat with wooden spoon until smooth.
  • Beat in eggs thoroughly.
  • Add butter gradually; beat constantly. Stir in vanilla extract.
  • Add remaining flour; beat until smooth and satiny.
  • Add raisin mixture; mix thoroughly. Cover with towel. Let rise in warm place 1 1/2 hours or until double in bulk.
  • Stir down dough; turn into large, buttered bundt pan. Cover with towel; let rise one hour.
  • Bake in preheated 350 F oven about 50 minutes, until cake tester comes out clean.
  • Remove from pan; cool on wire rack. Cover; let stand one day.
  • Sprinkle with confectioner's sugar before slicing., pub-6783067284749878, DIRECT, f08c47fec0942fa0