KRIEGSKUCHEN (WAR CAKE)

This flavourful cake is a Swiss speciality from Graubünden (south-eastern Switzerland). It is a “poorer” version of "LEBKUCHEN" or "SPICE CAKE/PAIN D'ÉPICE". It is also a bit similar to the American "DEPRESSION CAKE" of the 1930's which has no eggs nor butter...

"KIEGSKUCHEN" is a simple wartime cake, but it’s nonetheless rich in taste and will perfume your kitchen beautifully while baking. This cake is also ideal if you are doing a diet and trying to cut on fat.

I got that recipe from my boyfriend’s mother (who got it from her mother) and customized it, so that it meets my taste. I simply love it’s fluffy and slightly rubbery texture!!!

Ingredients:
250g Plain white flour
175g Castor sugar
4 Tsps Cocoa powder
1 Tsp Cinnamon powder
3/4 Tsp Clove powder
3 Tsps Baking powder
1 Egg (~63-70g)
1 Tbs Oil (olive oil, peanut oil, etc…) or melted butter/ghee
Milk or buttermilk (enough in order to obtain a smooth cake batter)

Method:
1. Mix the flour, sugar, cocoa, cinnamon clove and baking powder together.
2. Beat the egg with the oil.
3. Mix all ingredients together (including the milk) in order to cake a smooth cake mixture.
4. Put in a cake tin and bake until cooked at 180° celsius.

Remarks:
The cake mixture should not be too runny.
You can either bake this cake in a normal rectangular cake tin, in a round cake tin or in individual cup cake tins; it only depends on the shape you wish to have. I recommend you to try it first in a rectangular loaf tin (normal cake tin) as, in that way, it stays nicely humid...

Serving suggestions:
If you want, you can sprinkle the top of this cake with icing sugar.
Cut the the “KRIEGSKUCHEN” in slices and butter (plain butter) before eating.

(Kriegskuchen -Pic by Rosa @Rosa's Yummy Yums)