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Mispelkuchen mit Ingwer (Gingered Medlar Chocolate Cake)

Mispelkuchen mit Ingwer (Gingered Medlar Chocolate Cake) is a traditional Austrian recipe (from Vienna) for a classic sponge-style chocolate cake with orange brandy and medieval spices beaten into the batter and a layer of medlar fruit puree baked in the centre. The full recipe is presented here and I hope you enjoy this classic Austrian version of: Gingered Medlar Chocolate Cake (Mispelkuchen mit Ingwer).

prep time

10 minutes

cook time

45 minutes

Total Time:

55 minutes

Serves:

12

Rating:

Tags : Spice RecipesBaking RecipesCake RecipesAustria Recipes

This is a modern Viennese cake, but based on medieval recipes. It’s intended as an after-dinner cake and is baked in a loaf tin. The use of lard gives a great medieval accent. The original recipe called for gingerbread spice, but I’ve broken that down to medieval substitutes here. The cocoa powder is not a medieval ingredient (coming from the Colombian exchange) and it’s a nod to the modern world, as it the self-raising flour (yeast being the medieval leavening of choice). Seville orange brandy is simply made by infusing Seville orange peel in brandy (or use rum). This is a rich and indulgent cake and I am sure that your guests will enjoy it.

Ingredients:

100g (1/2 cup) butter
100g (1/2 cup) lard (or shortening)
10g (1 tbsp) runny honey
100g (1/2 cup) brown sugar
2 eggs
30g (1/3 cup) ground ginger
2 tsp ground allspice
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp freshly-grated nutmeg
2 tbsp cream of tartar
2 tbsp cocoa powder (at least 70% cocoa solids)
pinch of fine sea salt
pinch of freshly-ground black pepper
250g (2 cups) self-raising flour
3 tbsp of Seville orange brandy or rum
3 tbsp of milk
A little warm water
10 bletted medlars

Method:

Preheat the oven to medium heat (175°C). Line a loaf tin with baking paper.
Begin by creaming together the butter, lard, honey and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Grate the ginger then add along with any juices to the batter. Now sift over the cocoa and scatter over the spices, salt and cinnamon before mixing well to combine.

Fold in flour, brandy, milk then add enough warm water to create a smooth, silky dough.

Turn one third of the dough into the base of the loaf tin. Now comes the tricky part: peeling the medlars and removing the seeds.
The medlars need to have been bletted before use (ie they need to be brown and totally mushy). After peeling and removing the seeds you will be left with about a tablespoon of medlar puree per fruit. Beat the puree until smooth then use to spread over the batter in the loaf tin.

Cover with the remaining cake batter then transfer to your pre-heated oven and bake for about 45 minutes (until a toothpick inserted into the centre of the cake comes out clean).

Remove from the oven and allow to cool in the cake tin for 10 minutes before turning out. Serve warm with cream.