| This
is
a
recipe
for
a
German
cake
-
"kuchen"
is
German
for
"cake"
in
general,
but
this
is
the
name
given
to
it
by
my
maternal
grandmother
a
few
generations
after
her
German
forebears
settled
in
Australia.
This
recipe
is
basically
the
same
as
the
one
my
grandmother
used,
but
my
mum
substituted
mashed
potato
for
yeast
which
the
original
recipe
called
for.
The
cake
is
more
like
a
dry
slice
than,
say,
a
sponge.
It
keeps
well
for
3
or
4
days;
can
be
frozen,
reheated
in
microwave. (See
Cook's
Calculator
at
Epicurean.Com
to
convert
cooking
weights/temperature/volumes) |
| Base
-
Ingredients | | ½
cup
of
warm
mashed
potatoes | | 2
tablespoons
of
butter | | 2
eggs
(3
if
small) | | ½
cup
milk | | 1
cup
sugar | | 2
cups
of
self-raising
flour | | 1
teaspoon
of
nutmeg | | 2
or
3
handfuls
(1½
cups)
of
sultanas | | pinch
of
salt | | 1
teaspoon
lemon
essence | | Base
-
Method | | Mix
warm
mashed
potatoes
with
softened
butter
&
sugar.
Add
eggs,
nutmeg
&
lemon
essence,
then
alternate
flour
and
milk
to
keep
the
mixture
getting
too
runny
or
stiff.
Finally,
mix
in
the
sultanas.
The
mixture
should
end
up
only
slightly
softer
than
scone
mixture. |
| | Topping
-
Ingredients | | 1
cup
of
plain
flour | | ½
cup
of
sugar | | 4oz
(115-125g)
butter
(margarine
will
do,
but
butter
makes
the
topping
crunchier/crumblier
at
room
temperature) | | 1
tablespoon
of
nutmeg | | 1
teaspoon
vanilla
Essence | | Topping
-
Method | | Add
wet
ingredients
to
dry.
Mix
together,
using
fingers
as
mixture
becomes
thicker.
Topping
should
end
up
quite
crumbly.
Add
small
amounts
of
water
if
crumbs
are
too
fine. |
|
