A radon cake is a yeast dough cake with sultanas that is baked in a bundt tin. Inspired by a historical recipe from 1913, which advertises "a quickly baked radon cake (for 6-8 people)", I replaced some of the 9 eggs with freshly grated apple. This makes the cake so moist and fresh. Cinnamon adds a subtle flavour.
500 grams light spelt flour
7 grams dry yeast
250 millilitres milk, lukewarm
125 grams raw cane sugar
150 grams sultanas
1/2 lemon, zest
1 pinch of salt
250 grams butter, soft
280 grams apple, grated, with peel
4-5 eggs, medium, room temperature
1 teaspoon cinnamon to stir in
icing sugar and cinnamon for dusting
1. Sieve the flour into a bowl.
2. Make a well in the centre.
3 Dissolve the yeast in the lukewarm milk and pour into the well.
4. Stir in a little flour from the sides and leave to rise for 15 minutes.
5. Gradually stir in the raw cane sugar, sultanas, lemon zest, grated apple, salt, soft butter and eggs at room temperature with a wooden spoon.
6. Leave the dough to rest for 1/2 hour.
7. Meanwhile, carefully brush a large bundt cake tin or two smaller ones with melted butter and sprinkle with breadcrumbs.
8. Pour the batter half high into the tin, sprinkle with cinnamon and stir the cinnamon into the dough with a wooden skewer or chopstick to create swirls.
9. Preheat the oven to 180°C and bake the radon cake on the middle shelf for 1 hour.
10. Leave to rest in the closed oven for 10 minutes after baking time.
11. Remove the cake from the oven, place a cake rack or cake plate on the tin and turn the cake over.
12. Place a damp, warm cloth over the metal tin and remove the cloth and the tin after 10 minutes.
13. Dust the cake with a mixture of icing sugar and cinnamon.
Instagram
Facebook