Kuchen

This is from Nigella Bites, and in the book it's topped with blackberry, apple and an oaty crumble. I decided to make the sponge base and top it with demerara sugar instead.

Kuchen is German for cake, so is a very general term. This cake is made with yeast and is half bread and half cake - not overly sweet, and slightly lemon and cinnamon-tasting.

In one bowl combine 350 g of the flour, the salt, sugar and yeast. In a jug combine milk, eggs, vanilla, zest and cinnamon.

Stir the liquid into the flour mixture, to make a medium-soft dough. Add more flour if it's too sticky.

Work in the soft butter and knead for several minutes until dough becomes smooth and springy. Cover and leave to rise for 1 hour or so until doubled in size.

After it has risen (mine didn't rise much), punch the dough down and gradually stretch it over the base of a Swiss roll tin (20 x 30 cm).

I spread it out over the base of the pan, lifted up the dough and added a piece of baking paper to avoid any sticking. Leave to prove for 15 - 20 mins while oven is heating to 200 C.

Just before putting the dough in the oven, brush it with a mixture of egg, cream and cinnamon. Sprinkle demerara sugar over generously and put in oven. Cook for 15 mins, then turn oven down to 180 C and cook for a further 20 mins until slightly risen and golden.

Cooked and ready to cut with a bread knife. (I had to stop myself 'trying' pieces as I was slicing it up!)

Really good eaten with ice cream, and on its own - with a hot drink - and would be lovely topped with fruit and crumble, like in the original recipe.
At its best when fresh out of the oven, but still good when cool. I'll definitely be making this again.

Ingredients:
350 - 400 g strong white flour
1/2 tsp salt
50 g caster sugar
3 g (heaped half-tablespoonful) instant yeast
2 eggs
1/2 tsp vanilla extract
grated zest of 1/2 a lemon
1/4 tsp ground cinnamon
125 ml milk, lukewarm
50 g butter, soft
Topping:
1 egg, beaten
1 tbsp cream
pinch of ground cinnamon
demarara sugar for topping