Isn’t it funny how wine is used in so many types and stages of cooking, yet in baking it seems to have sunk into oblivion? Not in Germany though, where bakers are fond of adding a good glug of red wine to their cake batter – turning it into a tasty Rotweinkuchen. The alcohol completely evaporates during the baking process, but if you have children in the house, I’d recommend replacing the red wine in the icing with water and adding a drop of red food colouring to obtain a pretty, pinkish hue.
I made this red wine cake in the Berlin baking episode of my show, you can watch it here.
This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.