Wednesday, September 30, 2015

Riesling Rosemary Almond Savory Bundt Cake


Who doesn't love cooking with wine?  A cup for the recipe. A glass for me.

In German a bundt cake is called a gugelhupf and like in the USA, it comes it all kinds of sweet and savory flavors. To keep it proper,  I used Riesling for this German recipe.


The rosemary and raw almonds are toasted together in a frying pan to release their flavors before adding them to the dough.
This savory cake is delicious slathered with butter and a great addition to any brunch or breakfast table. It's also a great snack anytime.  You won't have to wait until 5 o'clock to indulge.

Riesling Rosemary Almond
 Savory Bundt Cake


Prep Time: 15 minutes 
Cook Time: 50 minutes 
Rise time: 90 minutes 
Yield: 12 Pieces
Ingredients:
  • 1 cup medium dry Riesling.
  • 2 packets of active dry yeast
  • 2 teaspoons white granulated sugar
  • 4 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 11 tablespoons unsalted butter (1 stick plus 3 tablespoons) room temperature
  • 1 tablespoon canola oil
  • 3/4 cup chopped raw almonds (very small pieces)
  • 1/2 cup fresh rosemary needles.
Directions:
  • Heat the riesling wine on the stovetop or in the microwave until lukewarm in temperature. Add the active dry yeast and the 1 teaspoon of white granulated sugar and stir to dissolve completely. 
  • In a separate mixing bowl whisk together the all-purpose flour and the salt. Add the 2 eggs, unsalted butter and the wine, yeast mixture. 
  • Use your hands or the dough hook of your stand mixer to knead everything into a smooth mass. 
  • Cover the bowl with a kitchen towel and let it stand in a warm place for one hour to rise. 
  • In the meantime, chop the rosemary needles into small pieces. Heat the canola oil in medium-sized frying pan over medium heat. Add the raw chopped almonds. and stir to coat. When the almonds start to brown, add the chopped rosemary and stir together. Cook for 2-3 minutes, until the rosemary releases its aroma. Remove the pan from the heat and let cool completely. 
  • Grease and flour coat a bundt cake pan.
  • Remove the dough from its warm place and turn it out onto a lightly floured workspace. 
  • Knead the dough for a minute or so, then knead in the almond, rosemary mixture. Make sure it is evenly and thoroughly distributed into the dough. 
  • Transfer the dough to the prepared bundt pan. Pat it down gently to make sure it's evenly distributed in the pan. Cover the pan with a dish towel and once again, stow in a warm place for another 30 minutes. 
  • Preheat the oven to 350 degrees F.
  • Place the pan in the oven and cook for 50 minutes. 
  • Remove the pan from oven and let the gugelhupf cool in the pan for another 10 minutes before removing from the pan. 
  • Place on a wire rack to cool completely or slice and serve warm.

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