Saturday, November 24, 2012
220g spelt flour
10-15g Weinstein baking powder (½ packet)
1 Tbsp honey
150g hazelnuts ground
2 Tbsp Schnapps (or lemon juice, or rum)
1 Tbsp honey
1 egg yolk
Put flour in a large bowl.
Add honey in the middle and egg.
Mix together with some flour into a paste using a wooden spoon.
Cut in butter. Mix.
Knead together into a pastry. Add more flour if sticky, more butter if not smooth. Cool.
Wash sultanas. Then soak them in the liquid for 15 minutes.
Mix the nuts, the sultanas and honey into a paste.
Roll out the pastry on a tea towel into a long rectangle about 40 x 10 cm. Fold the edges to make it straight. Turn often while rolling to make it thin and prevent it sticking to the tea towel.
Spread the nut paste into the surface of the pastry. Roll it up along the long side into a long roll using the tea towel. Form the roll into a ring carefully without breaking the pastry surface. Press the ends together.
Place the ring onto a buttered circular baking tray with the seam facing downwards.
Preheat the oven to 180°.
Mix the egg yolk with a fork. Paint it carefully with a tea spoon or brush in small amounts onto the ring until the whole cake is covered. Carefully paint the sides, inside and outside.
Take a large sharp knife and cut into the outer layer of pastry making the shape of a star on the surface of the cake. When the cake rises the cuts will open up making the star-shape emerge in the oven.
Bake for 15 minutes, then turn the oven down to 150° and cover the cake with some greaseproof paper and bake for a further 30 minutes. Cool.
The surface of the cake should become a golden brown.
Use more hazelnuts and more sultanas for a more generous filling.