Baumkuchen
Adapted from James Martin, The Collection page 330
Ingredients
- 200 g softened butter
- 200 g fructose
- Finely chopped zest of 1 lemon
- 4 eggs lightly beaten
- 200 g self-raising flour sifted
Method
- Preheat the oven to 180° Celsius
- Grease and line a loaf tin
- Place the butter and fructose into a mixing bowl and cream together until light and fluffy
- Add the egg a small amount at a time and mix between each addition until completely incorporated
- Fold in the flour, a third at a time
- Place a thin layer of the batter on the bottom of the tin and bake for 8 minutes
- Place another thin layer on top of the baked layer and spread with a small spatula and bake for 8 minutes
- Repeat until all the batter is used, baking the last layer for 10 minutes
- Cool completely on a wire rack, before icing
Notes
If the egg mixture splits at any stage bring it back together by placing 5mls of the flour into the mix.
I used 2 serving spoons per layer.
I used 2 serving spoons per layer.