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Red wine cake, Rotweinkuchen
 

A delicious cake from the Alsace region, which will keep well in an airtight container and cool place. Best baked a day before serving.
Will make 1 large round tin or two 1 pound loaf tins.

250g ( 9oz ) unsalted butter, soft
250g ( 9oz ) sugar
6 eggs
400g ( 14oz ) all-purpose ( plain ) flour, sifted
6 level tsp. baking powder 
1 tsp. vanilla extract
150g ( 5 1/2oz ) grated plain chocolate ( 70% cocoa )
3 heaped tsp. cocoa
5 heaped tsp. cinnamon
grated rind of 1 lemon ( unwaxed or organic )
150ml ( 1/4pint )  red wine

  1. sift the flour, baking powder, cinnamon and cocoa, put aside

  2. in a large bowl mix the butter until nice and smooth

  3. add sugar and mix well together

  4. add the vanilla extract and grated lemon rind 

  5. mix in 1 egg at a time

  6. beat in the flour mixture well

  7. mix in the grated chocolate

  8. now add the red wine, mix it well

  9. pour the mixture into a well greased and floured baking tin 

  10. bake in a preheated oven at 180C ( 350F ) for a good hour

  11. cool and dust with powder ( icing ) sugar

Bon Appétit

 

 

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