Sugar-free mulled wine cake with raisins
Hol Dir die Kitchen Stories-App
Ingredients · Servings 16
- 200 g KLUTH Raisins, Wineberry Type
- 1 Organic Orange
- 2 cloves
- 1 Zimtstange
- 250 ml red wine
- 100g KLUTH Roman hazelnut kernels
- 6 Owner
- 250 g zimmerwarme Butter
- Butter (for greasing)
- 250 g wheat flour type 405
- 1 packet of baking powder
- 2 tbsp cocoa powder (partially defatted)
- 200 g icing sugar made from xylitol
Method · 4 h 30 min
- Peel the organic orange. Bring 150g of raisins to a boil in a pot with the orange peel, cloves, cinnamon stick and red wine, remove from the heat and let steep for at least 1 hour.
- Remove the cloves, cinnamon stick, and orange peel from the mulled wine. Set aside approximately 30 ml of mulled wine for the glaze. Puree the mulled wine and raisin mixture and let it cool.
- Chop the hazelnut kernels. Separate the eggs, beat the egg whites until stiff, and set aside. Cream the egg yolks and butter together. Stir in the mulled wine and raisin mixture. Mix the flour, baking powder, and cocoa powder, and stir into the egg yolk and butter mixture. Fold in the chopped hazelnuts and the remaining raisins. Stir in one-third of the beaten egg whites, then fold in the remaining egg whites.
- Grease a Bundt pan (approx. 22 cm in diameter), pour in the batter, smooth the surface, and bake in a preheated oven at 180°C (160°C fan-assisted) for approximately 45–50 minutes (test with a toothpick). Let the mulled wine cake cool completely and remove it from the pan.
- For the glaze, stir the reserved mulled wine with the icing sugar until smooth. Pour the glaze over the cake and let it set for at least 30 minutes before serving.
This wintery mulled wine cake contains no refined sugar and is sweetened by the raisins. Those who wish to avoid sugar substitutes altogether can simply omit the glaze made with xylitol.
- Peel the organic orange. Boil 150g of raisins with the orange peel, cloves, cinnamon stick, and red wine in a pot, remove from heat, and let steep for at least 1 hour. 200g KLUTH raisins (wineberry type), 1 organic orange, 2 cloves, 1 cinnamon stick, 250ml red wine.
- Chop the hazelnut kernels. Separate the eggs, beat the egg whites until stiff, and set aside. Cream the egg yolks and butter together. Stir in the mulled wine and raisin mixture. Mix the flour, baking powder, and cocoa powder, and stir into the egg yolk and butter mixture. Fold in the chopped hazelnuts and the remaining raisins. Stir in one-third of the beaten egg whites, then fold in the remaining egg whites. 100 g KLUTH hazelnut kernels, 6 eggs, 250 g room-temperature butter, 250 g all-purpose flour (type 405), 1 packet baking powder, 2 tbsp cocoa powder (partially defatted)
- Grease a Bundt pan (approx. 22 cm in diameter), pour in the batter, smooth the surface, and bake in a preheated oven at 180°C (160°C fan-assisted) for about 45–50 minutes (test with a toothpick). Let the mulled wine cake cool completely and remove it from the pan. Butter (for greasing)
- For the glaze, stir the reserved mulled wine with the icing sugar until smooth. Pour the glaze over the cake and let it set for at least 30 minutes before serving. 200 g icing sugar made from xylitol.
