Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is the start for my little Easter Calendar 2018, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind (according to my definition).
I start of with kugelhopf cake, which make me think of Alsace, where the kugelhopf shape is a tradtional cake shape. Alsace is one of my favourite holiday destinations.
I have found the original cake recipe in the monthly magazine "Country Living" March 2018 edition. I have replaced sunflower oil with butter and sour cream for the glazing with yogurt, so adjusting the recipe to the ingredients, which I had in my kitchen !
As my kugelhopf silicone form is relative small I also decided only to make half the portion of the cake dough. So if your kugelhopf form is much bigger than mine, you have to double the recipe.
Orange kulgelhopf: - 1 small cake
- 120 g butter - melted
- 165 g (cake) wheat flour
- 3/4 teaspoon salt
- ½ teaspoon salt (reduce from 3/4 to ½ teaspoon, as I used salted butter)
- 200 g sugar
- 2 eggs
- 165 g whole fat milk
- ½ organic orange - only the zest
- icing sugar
- Heat up the oven to 190'C.
- Add flour, baking powder, salt and sugar to a medium mixing bowl.
- Add the melted butter, milk, orange zest and eggs into a smaller mixing bowl. Whisk the ingredients together until combined.
- Pour the liquid mass into the flour-sugar mix. Stir the mixture together using a cooking spoon.
- Fill the cake dough into the kugelhopf form, place the form in the middle of the oven.
- Bake the cake at 190'C for 40-50 minutes. Check, that the cake is baked, before removing it from the oven.
- Cold down the cake in form, before the cake is removed.
- Make glazing from yogurt and icing sugar.
- Turn the cake up-side down on a plate. Glaze the cake with yogurt-icing sugar mix.