Going to Clandestine Cake Club does strange things to me. It makes me have weird ideas for cakes. In October 2012 Derby CCC celebrated its 1st birthday and the theme was travel. As I had spent some time living in Berlin I decided to go a German cake. First cake to come to mind was a Schwarzwälder Kirschtorte, but this is too much like the cake I made for the first Derby CCC meeting so back to the drawing board.
Unbelievably I don’t own a German cookbook and I also wanted to make a bundt cake. Any excuse to use my new tin. While looking on the internet for cake inspiration I stumbled across a Glühwein Cake. Glühwein is a type of German mulled wine, something I associate with the colder months.
I have an irrational dislike of recipes written in cups. For me it messes with my analytical mind. I like to be accurate with my baking and I believe with cups I don’t give you that. As the only recipe I could find was in cups I converted to grams then paired down the recipe to fit my tin. I was going to say this is a chiffon sponge, I don’t think it is, but it uses a similar method.
Life is hectic here at the moment. I was glad to plan a cake that I could quickly throw together, bake (albeit I overbaked slightly) and quickly decorate with a drizzle of icing. This is one of the reasons why I love bundt cakes. No fancy icing required. I did mess up the icing on one bit as I was rushing, but we’ll ignore that. The chocolate letters were a last-minute addition. The initial plan was to simply write ‘happy birthday’ in German until I remembered it’s not as simple as that. ‘Herzlichen Glückwunsch zum Geburtstag’ is frankly a bit of a mouthful so settled for Heimlich Kuchen (secret cake) Geburtstag (birthday). Apologies for any shocking German grammatical errors.
I like how the cake unintentionally looks like it comes from a cookbook circa 1980 with its brown tones. Taste wise it’s like a delicate gingerbread with out the stickiness you get in British style gingerbread cake. You can’t taste the wine as such, but it does bring depth to the cake. I made my gluhwein for the recipe with some wine briefly steeped with a mulled wine sachet.
1lb Bundt tin
Based on Glühweinkuchen
140g caster sugar
90 ml vegetable oil
190g plain flour
1 ½ tsp baking powder
1 ½ tsp cocoa powder
1 ½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground mace
60g dark chocolate chips
for the glaze
90g icing sugar
2 tsp rum
2 tsp glühwein
pinch of cinnamon
1) Using an electric whisk beat together the eggs and sugar until they have tripled in size. With the whisk still beating, slowly pour in the oil and glühwein.
2) Fold in the remaining ingredients taking care not to beat the air out the fluffy eggs.
3) Grease tin with oil (I’m a big fan of Dr Oetker Cake Release) then pour in mixture.
4) Place tin in oven and bake at 180°c for 20-25 minutes, or until skewer comes out clean.
5) Allow cake to cool completely in tin before turning out.
6) To make the glaze, mix together icing sugar, rum, glühwein and pinch of cinnamon until it is of a good pouring consistency. Drizzle over cake and leave to set.