Grandma's Easter pigtail
easy
75 mins
75 mins
Ingredients
- 50 g Candied orange peel
- 50 g Citation
- 500 g Flour
- 1 package Baking Powder
- 125 g ground almond kernels without skin
- 200 g Sugar
- 175 g soft butter
- 2 Eggs (size M)
- 250 g Cream quark (40 % fat in dry matter)
- 4 Drop of bitter almond flavour
- 1 Bottle Rum Aroma
- 1 package Vanillin sugar
- 1 knife tip ground cardamom
- 1 knife tip ground mace
- 1 pinch Salt
- 125 g Currants
- 40 g Almond slivers
- 125 g Orange marmalade (Sweet Orange)
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Chop the candied orange and lemon peel. Mix flour and baking powder and sieve into a large mixing bowl. Add ground almonds, sugar, butter, eggs, quark, bitter almond and rum flavouring, vanillin sugar, cardamom, nutmeg, salt, currants, candied orange peel and lemon peel, then knead well
- 2
Cut the dough into thirds and form three equal 40-45 cm long rolls on a floured work surface. Place the strands next to each other, pressing them together at one end, then plait them into a braid. Press the ends together as well
- 3
Lift the braid onto a baking tray lined with baking paper. Bake in the pre-heated oven 2nd rail from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Cover with aluminium foil after 25-30 minutes
- 4
Roast the almond slivers in a pan without fat, take them out immediately and let them cool down. Warm up orange marmalade slightly and stir until smooth. Spread the hot plait with jam and sprinkle with almond slivers. Lift the plait with the baking paper onto a cake rack and let it cool down
Nutrition Facts
250 kcal
32 g
11 g
5 g
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