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Brëtzelkuch (pretzel cake): recipe illustration
Snacks & baking

Brëtzelkuch (pretzel cake)

A soft golden cake shaped like a pretzel, flavoured with butter and aniseed, typical of celebrations and afternoon snacks in Luxembourg. It is best eaten simply, by hand, with a coffee.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C (160 °C fan) and butter a pretzel mould or a 22 cm round tin.
  2. Beat the softened butter with the sugar until you have a smooth, pale cream.
  3. Add the eggs one by one, then the lemon zest and crushed aniseed.
  4. Mix the flour, baking powder and salt, then fold them in alternately with the milk, stirring with a spatula.
  5. Pour the batter into the tin, smooth the surface and brush with beaten egg yolk. Sprinkle with pearl sugar.
  6. Bake for 30 to 35 minutes, until a knife inserted comes out dry. Let it cool slightly before turning out.

Variations and tips

Cinnamon version. Add a teaspoon of cinnamon to the batter and keep the pearl sugar for the top.

Using what you can find here. If you have no aniseed, use a tiny pinch of ground star anise or simply vanilla.

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Original Ecomely recipe.