Ottilienkuchen
Ottilienkuchen is a traditional German loaf cake made with butter, almonds, chocolate, and mixed peel, often using Dr. Oetker ingredients for an authentic taste.
Ingredients
- 250 g Salted Butter (8.8 oz/1 cup)
- 200 g Sugar (7 oz/1 cup)
- 1 packet Dr. Oetker Vanilla Sugar or 2 tsp Homemade Vanilla Sugar
- 4 Eggs
- 10 ml Dr. Oetker Rum-Aroma (½ bottle) (or 2 tsp Rum)
- 200 g Flour (7 oz/1 2/3 cups)
- 50 g Cornflour (Mazina) / Dr. Oetker Gustin (1.8 oz/⅓ cup)
- 1 level teaspoon Baking Powder / Dr. Oetker Backin
- 100 g Ground Almonds (3.5 oz/1 cup)
- 75 g Chocolate, chopped (2.6 oz)
- 50 g Mixed Peel, chopped (1.8 oz)
Instructions
- Preheat your oven to 170°C (340°F).
- Using a Kitchen Aid stand or hand mixer, cream the butter until light and fluffy.
- Gradually add the sugar, homemade vanilla sugar or Dr Oetker Vanilla Sugar eggs, and rum-aroma, mixing well after each addition.
- Sieve the flour, cornflour, and baking powder together, then add them to the butter mixture one tablespoon at a time.
- Fold in the ground almonds, chopped chocolate, and mixed peel.
- Pour the batter into a loaf tin that has been greased and lined with baking paper.
- Bake for 65 to 85 minutes, or until a cake tester comes out clean.
- Allow the cake to cool, then dust with icing sugar before serving.
Notes
Ottilienkuchen is a denser, drier cake than a traditional sponge, making it perfect for enjoying with a cup of tea or coffee.