Recipe: German Haselnusskuchen

Last weekend, hubsy got back into the kitchen and baked up another German classic – hazelnut cake. The ground hazelnuts were brought back from his last visit to Germany and I wanted him to use it up quick lest it go rancid in our heat and humidity.

But first, BREAD!

img_2733

I’ve been playing around quite a bit with sourdough breads. This one was a miso black garlic sourdough loaf that was really enjoyable. Slightly sweet umami from the black garlic, and salty from the miso. No added salt because the salt from the miso was more than enough.

img_2745

Of course, Easter meant hot cross buns! Sourdough ones no less.

img_2736

So to freeze, some to eat, some to give away.

img_2741

High hydration sourdough…

img_2757

This was 77% hydration so it yielded a thinner crust with a soft, chewy, spongey crumb.

img_2758

Still too lazy to read up on the technical aspects of what constitutes a perfect loaf and how great sourdough should look. At the moment, I’m just happy when it turns out looking reasonably pretty (to me), and amply tasty!

img_2760

We made sourdough pizza one night too!

Meat-fest pizza – Cumberland sausages, onions, parmeggiano. This was really good with all the oily meat juice flavouring each bite further.

img_2771

Veg supreme – Roasted red peppers, pumpkin, onions and herbed brie.

img_2767

Another night, I made sourdough pretzels. My rolls looks decent but yes, my pretzels need more practice. They currently look very crab-like, thought very cute if I may say so myself!

img_2809

Walnut sourdough was made too!

I was too eager and did not wait for my starter to peak quite so much so this yielded a less sour bread. 😦 I like a strong tang.

img_2818

Decided to make a light rye sourdough sandwich bread as well instead of buying commercial for morning breakfasts.

img_2814

I don’t think I got the dough quite right but after baking, it looks decent and tastes still tastes good.

img_2824

Nutella on toast is a no-fail combination. Always.

img_2822

My highest hydration loaf so far – 85% using a tangzhong method that I found on Foodgeek. The only super high hydration loaf that turned out to my liking.

img_2826

Very thin crust and really delicious!

img_2829

Now, thank you for your patience! We move onto the hazelnut cake. Florian loves his käsekuchen and hazelnut cake is a close second. I’ve still not been able to achieve exactly what he’s looking for but this one was pretty good. The chocolate coating he prefers to be a hard shell, like magnum. I haven’t been able to quite achieve that with this chocolate coating so will leave the recipe for that out.

img_2792

Hazelnut Cake (Makes 3 6″x2″ loaf cakes) 

250 g butter, soft and unsalted 
180 g sugar 
4 eggs
250g plain flour
2 tsp baking powder
250g hazelnut flour
125g milk
pinch salt
vanilla beans (if you have vanilla sugar, sub out about 10g sugar and add in 10g vanilla sugar)

  1. Preheat the oven to 175 deg C and line baking tins.
  2. Cream butter with sugar and vanilla beans (or vanilla sugar) until light and fluffy.
  3. Add in eggs, one at a time, beating well after each addition. 
  4. Add in a quarter of dry ingredients, then a third of the milk. Repeat and end with dry ingredients. 
  5. Pour batter into baking tins and bake 36-40min, or until a skewer inserter comes out clean. 
  6. Allow to cool before removing from tins. Dust with icing sugar, or coat in icing or chocolate ganache. Or Nutella. Whatever catches your fancy!

img_2788

We kept one out to eat fresh and the other two, we wrapped and put into the freezer so that it can be taken out to feed Florian whenever a craving hits. As for all our bread, we’ve been steadily making progress eating them up at mealtimes, either to mop up sauces and gravies, or to make sandwiches. We also gave a lot out to neighbours and friends. Social distancing so we only hang them at their doors and text them to take the breads in.

Hope you’re all staying home and keeping safe! No better time to pick up cooking and baking like now so if you have any clever recipes that you’ve just learnt, feel free to share them with me. I’d love to give them a go (if they’re simple enough) since I’ve been cooking a lot more often now for our family. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s