Hazelnut-cinnamon swirl cake with mulled wine pears

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the yeast dough, wash orange hot, dab dry and finely grate the rind. Squeeze the orange. Warm 100 ml milk lukewarm. Crumble yeast into it and dissolve while stirring. Put 350 g flour, 75 g sugar, orange zest, 1 pinch of salt and egg into a bowl.

2. 2

   First stir in yeast milk, then 100 ml orange juice with the dough hooks of the mixer. Knead 50 g soft butter into flakes. Continue kneading for about 5 minutes until the dough is smooth and can be formed into a ball.

3. 3

   Cover and leave in a warm place for about 45 minutes until its volume has doubled.

4. 4

   For the filling, meanwhile, roast 75 g hazelnuts in a pan without fat. Mix in 75 g sugar and 1 teaspoon cinnamon. Add 100 g butter and melt while stirring.

5. 5

   For the mulled wine pears, boil up wine, lemon juice and honey. Boil down to about half. Peel the pears, quarter them and remove the seeds. Add the pears. Cover and simmer for about 5 minutes until the pears are soft.

6. 6

   Let it cool down in the brew.

7. 7

   Grease the box form (11 x 30 cm; approx. 1.8 l capacity). Line lengthwise with a strip of baking paper (approx. 10 x 40 cm). Briefly knead the yeast dough on some flour and then pull it apart into a rectangle (approx. 23 x 45 cm) with floured hands.

8. 8

   Spread the nut filling over it. Roll up from both long sides to the middle. Place in the mould. Cover and leave in a warm place for about 30 minutes. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

9. 9

   manufacturer). Spread the yeast dough with 1 tbsp. milk. Sprinkle each with 1 tbsp. nuts and sugar. Spread 20 g butter in flakes on top. Place the form on a baking tray covered with baking paper (if butter drips down) and bake in a hot oven for about 40 minutes.

10. 10

    If necessary, cover with baking paper after about 25 minutes.

11. 11

    Let the swirl cake rest for about 10 minutes. Lift out of the tin with the help of the baking paper strip. Let it cool down. Dust with icing sugar as desired. Serve with mulled wine pears. Vanilla sauce is also delicious.