Aka Kugelhopf. This cake is plain, unfussy and delicate, marbled with cocoa and lemon, another morsel of Czech family history. Ideally, use a bundt tin to create the traditional ring shape.
- 170g butter at room temperature
- 4 eggs, separated
- 300g caster sugar
- 300g plain flour
- 4 tsp baking powder
- 150ml milk
- 2 tbsp cocoa powder
- Zest of 1 lemon
- Grease and flour a babovka/bundt tin
- Pre-heat the oven to 170C fan (190C)
- Whisk butter till very light
- Add the egg yolks, sugar and lemon zest, continuing to beat well
- Mix the flour and baking powder together
- Stir the milk and flour into the butter/egg mixture a couple of tbsp at a time, alternating between them. Mix gently but thoroughly until well combined
- In a separate bowl, whisk the egg whites until very stiff
- Fold into the batter with a metal spoon until well mixed
- Pour about two thirds of the mixture into the prepared cake tin
- Add the sieved cocoa powder and a little milk to the remaining mixture
- Pour evenly on top of the plain mixture
- Draw a clean tablespoon through the centre of the mixture (going around twice)
- Bake in the centre of the oven for 15 mins
- Reduce to 160C fan (180C) for a further 30-40 mins or until firm and leaving the sides of the tin
- When ready remove from oven and leave in tin for 5 mins before removing to cool on a rack
- Once cool, dust with icing sugar and serve with fresh raspberries
Sophie cooks 