No more Advent without this delicious cake!
A few years ago, a good friend of mine served me Mahlberger castle cake for the first time. It was her grandmother's family recipe... simply heavenly.
It was love at first bite - even though I had been a sworn fan of Stollen until then. Since then, I always bake the Mahlberger castle cake during Advent and enjoy its taste every year.
Ingredients for a cup cake mold:
- 350 g butter, warm
- 250 g sugar
- 6 eggs
- Lemon zest of one organic lemon
- Orange zest of one organic orange
- 400 g flour
- 1/2 tsp ground vanilla
- 200 g sultanas soaked in rum (approx. 2h)
- 100 g candied orange peel
- 100 g candied lemon peel
- 80 g walnuts, roughly chopped
- 80 g almonds, chopped
- 100 g 70% chocolate, chopped
- 1 tsp baking powder, pinch of salt
Preparation:
Heat the oven to 170 degrees convection.
Mix the flour with the baking powder, the ground vanilla and the pinch of salt.
Add the sugar, followed by the eggs and the butter. Mix everything with the flat beater of the food processor (or the mixer).
Now drain the sultanas and add them as well. Finally, mix in all the remaining ingredients until you have a soft dough and all the ingredients are well combined.
Butter the cake tin well and line with breadcrumbs so that the cake can be easily removed from the tin.
Bake the cake for approx. 70-80 minutes - check that it is cooked.
Then leave the Mahlberger castle cake to cool on a cake rack and enjoy a piece straight away.
Store the cake well wrapped in the fridge (or in a cool place). It will keep for up to a week and will stay nice and moist.
Have fun baking and enjoy!
xx Dipika
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