Vera writes that her mother was a really good baker. Her grandmother taught her mother the skills of making yeast cakes. Vera serves the streussel kuchen over the Jewish New Year. You can make either an almond topping or a cinnamon topping. I chose to combine the two to make my almond and cinnamon kuchen.
Head straight on to the Recipe For Almond And Cinnamon Kuchen ♥
For years I had a BlackBerry phone as I loved the keyboard. When WhatsApp announced that they were no longer supporting BlackBerry I changed to an iPhone. The first thing I had to get used to was the virtual keyboard. I installed swiftkey and found this made using the keyboard so much easier. On the BlackBerry you just type in what you are looking for and the search function automatically kicks in. The iPhone is not the same In order to use the search function on my new phone I have to open the search box. I find this one of the most frustrating aspects of my phone, even after 16 months. But then the other day I discovered something which is probably not new to a lot of Apple users. If you need to know details about a contact you can type their name into the search bar.
Today’s inspiration ♥ Recipe For Almond And Cinnamon Kuchen ♥ can be found on Lavender and Lime Click To Tweet
And it all pops up on the screen. This is so much easier than going into the contacts folder on the phone. And then the other day I typed a word into the search section and the meaning appeared on the screen. I am learning new features on my phone all the time. And I love learning new things. Much like reading up about kuchen. I knew from growing up with German grand parents that kuchen meant cake. But this variation I am sharing with you is one I have never seen before. The recipe for a streussel kuchen comes from Vera Gellman. I adapted it slightly and so I have made a non-traditional almond and cinnamon kuchen which we enjoyed with coffee.
Click on the links for conversions and notes.
Almond And Cinnamon Kuchen
for the dough
- 75 mls tepid milk
- 10 g fresh yeast
- 30 g fructose, divided
- 150 g bread flour, divided, plus extra for dusting
- 35 g butter, plus extra for greasing
- 1 egg
- ½ lemon, zest only
- 1 Pinch fine salt
for the topping
- 15 g butter, melted
- 50 g ground almonds
- 1/2 lemon, zest only
- 2.5 mls ground cinnamon
for the dough
- Place the milk, yeast, 3g fructose and 35g flour into a bowl
- Whisk together and set aside for 10 minutes to ferment
- Place the remainder of the fructose and the butter into a bowl of a stand mixer
- Beat until light and fluffy and then add the egg and beat until combined
- Add the lemon zest and sieve the remaining flour and salt into the bowl
- Add the yeast and knead using a dough hook for 15 minutes
- Cover and leave to prove until doubled in size
- Turn the dough out onto a lightly floured surface and knead to the shape of your tin
- Place into a greased rectangular baking tray and stretch the dough to fit
- Set aside to prove uncovered until doubled in size
for the topping
- Preheat the oven to 190° Celsius
- Brush the top of the proven dough with the melted butter
- Place the almonds, lemon zest and cinnamon into a mixing bowl and mix together
- Sprinkle on top of the dough and then place the tray into the oven
- Bake for 25 minutes and serve warm cut into slices
Inspiration published on Lavender and Lime July 27:
- 2016 – Interview With Siphokazi Mdlankomo
- 2015 – Cocoa Dusted Amaretti Biscuits
- 2012 – Parsley
- 2011 – Ginger Beef Patties
- 2010 – Deconstructed Lasagne With Exotic Mushrooms And Broccoli
7 thoughts on “Almond And Cinnamon Kuchen”
Tandy this kuchen looks delightful. I have never heard of swiftkey before!
It’s my favourite app as you can slide along the keyboard to type.
Most yeast recipes seem best eaten fresh on the day, Tandy. Thank you for this recipe.
My pleasure Robbie 🙂
Wow! This looks good. I have never tried a kuchen but I am very interested. Can’t wait to try this soon.