Or, the cake formerly known as Yeast Cake
This is my Grandmother’s cake, updated and renamed because, really, who wants to eat something called Yeast Cake? Sounds like some kind of home remedy for something that should not be discussed on a recipe page.
DO NOT BE PUT OFF BY THE TIME NEEDED FOR THIS BABY TO RISE. IT IS WORTH EVERY MINUTE, I PROMISE YOU.
- 1 Tbls of Yeast, dissolved in 1/3 cup of warm water
- 1 stick of butter
- 2 eggs
- ½ cup milk
- 3 cups of flour
- 1/3 cup of sugar, plus extra for sprinkling
- 1 tsp salt
- 1 ½ cups of ground walnuts
- Unsweetened cocoa for sprinkling
- Canola oil (or other mild flavored oil) for sprinkling
- Dissolve yeast in warm water, set aside for 5-10 minutes
- Warm the milk over low heat and melt the butter in it. Don’t let milk get too hot.
- Mix together flour, sugar and salt
- Beat eggs lightly, then add to the flour mixture.
- Add the milk/butter mixture to the flour mixture.
- Blend with wooden spoon until it starts to come together. Make an indentation in the center and pour in the yeast water.
- Mix, adding more flour if dough seems too sticky.
- Cover loosely and let rise for 2 hours, or let it rise in the fridge overnight.
Once dough has risen:
- Punch down the dough and knead a little bit, no more than a minute or two. Roll it out into approximately an 18” square.
- Sprinkle the ground nuts over the entire surface of the dough.
- Sprinkle cocoa powder to cover the nuts – not thick, but covered
- Sprinkle sugar sparingly over the entire surface.
- Drizzle oil, kind of like a Jackson Pollock. About 4-5 Tbls total should do the trick
- Once the surface is covered, roll the dough along the longer side to form a tube, applying a little extra oil if needed to get the edges of the tube to stick together.
- Bring the ends together to make a circle.
- Put the whole thing into a kugelhopf form (round pan with a hole in the middle) and allow to rise 1/2 hour more.
Bake at 350 degrees for 35 minutes, or until the top is golden brown.
Note: as soon as I devour the current cake I will make another, and try to stop and photograph the process. The resulting pictures will be smeared with chocolate, but will show that it’s not as complex as it sounds. Really.