Blackberry & Almond Kuchen – A Tasty German Cake

AuthorBobCategoryDifficultyIntermediate

Blackberry & Almond Kuchen is a cake made with a yeast base. It's topped with fresh blackberries and almonds and then sprinkled with with a frosted crumble. This recipe originated in Germany and is filling as well as very tasty. Without a doubt it's a wonderful cake to have for breakfast! This recipe for Blackberry & Almond Kuchen has been based on the recipe in Nigella's book 'Nigella Bites'

Slice of Blackberry & Almond Kuchen

Yields12 Servings
Prep Time1 hr 30 minsCook Time35 minsTotal Time2 hrs 5 mins

Kuchen Base
 400 g Plain White Flour
 0.50 tsp Salt
 50 g Caster Sugar
 12 g Fresh Yeast
 2 Eggs
 0.50 tsp Vanilla Essence
 Grated zest of half a lemon
 0.25 tsp Ground Cinnamon
 125 ml Milk (tepid)
 50 g Butter (softened)
Topping
 Egg Wash (1 Egg, 1 tbsp Cream & a pinch of Ground Cinnamon)
 375 g Blackberries
 Zest of half a lemon
 25 g Flaked Almonds
 50 g Self Raising Flour
 25 g Ground Almonds
 0.25 tsp Ground Cinnamon
 50 g Butter (diced)
 2 tbsp Caster Sugar
 2 tbsp Demerara Sugar

Kuchen Base
1

Place the flour in a mixing bowl with the salt and 25 g of the caster sugar.

2

In a second bowl beat the eggs, then add the vanilla essence, lemon zest and cinnamon.

3

In a third bowl, work the yeast with 25g of Caster sugar until it becomes a liquid.

Warm the milk to a tepid temperature and add the worked yeast and the softened butter. Now add the egg mixture and pour the entire liquid into the flour and mix vigorously.

4

Remove the dough from bowl and knead on a floured surface for 3 minutes.

Return the dough to the bowl, cover and leave it in a warm area allowing the dough to prove for 1 hour.

5

When proved, knock back the dough and remove from the mixing bowl.

Roll and stretch the dough to fit a baking tray (approx: 20cm x 30cm)

Allow to stand on one side for 5 minutes.

6

Pre-heat your oven to 180ºC.

Topping
7

For the topping, lightly mix to gather the blackberries, almonds and lemon zest.

8

In a separate bowl, mix together the self raising flour, ground almonds, cinnamon, butter, caster and demerara and crumble the ingredients together using the tips of your fingers.

Combination
9

Paint the entire surface of the dough with the prepared egg wash.

Tumble the fruit and nuts over the surface of the dough.

Finally sprinkle the crumble mixture evenly over the fruit.

10

Bake in the oven for 15 minutes and then reduce the temperature to 140ºC for a further 20 minutes.

Remove and allow to cool for 5 minutes before serving.

Ingredients

Kuchen Base
 400 g Plain White Flour
 0.50 tsp Salt
 50 g Caster Sugar
 12 g Fresh Yeast
 2 Eggs
 0.50 tsp Vanilla Essence
 Grated zest of half a lemon
 0.25 tsp Ground Cinnamon
 125 ml Milk (tepid)
 50 g Butter (softened)
Topping
 Egg Wash (1 Egg, 1 tbsp Cream & a pinch of Ground Cinnamon)
 375 g Blackberries
 Zest of half a lemon
 25 g Flaked Almonds
 50 g Self Raising Flour
 25 g Ground Almonds
 0.25 tsp Ground Cinnamon
 50 g Butter (diced)
 2 tbsp Caster Sugar
 2 tbsp Demerara Sugar

Directions

Kuchen Base
1

Place the flour in a mixing bowl with the salt and 25 g of the caster sugar.

2

In a second bowl beat the eggs, then add the vanilla essence, lemon zest and cinnamon.

3

In a third bowl, work the yeast with 25g of Caster sugar until it becomes a liquid.

Warm the milk to a tepid temperature and add the worked yeast and the softened butter. Now add the egg mixture and pour the entire liquid into the flour and mix vigorously.

4

Remove the dough from bowl and knead on a floured surface for 3 minutes.

Return the dough to the bowl, cover and leave it in a warm area allowing the dough to prove for 1 hour.

5

When proved, knock back the dough and remove from the mixing bowl.

Roll and stretch the dough to fit a baking tray (approx: 20cm x 30cm)

Allow to stand on one side for 5 minutes.

6

Pre-heat your oven to 180ºC.

Topping
7

For the topping, lightly mix to gather the blackberries, almonds and lemon zest.

8

In a separate bowl, mix together the self raising flour, ground almonds, cinnamon, butter, caster and demerara and crumble the ingredients together using the tips of your fingers.

Combination
9

Paint the entire surface of the dough with the prepared egg wash.

Tumble the fruit and nuts over the surface of the dough.

Finally sprinkle the crumble mixture evenly over the fruit.

10

Bake in the oven for 15 minutes and then reduce the temperature to 140ºC for a further 20 minutes.

Remove and allow to cool for 5 minutes before serving.

Blackberry & Almond Kuchen – A Tasty German Cake

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