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{3} Berliner Brot

I’ve teased you with aniseed and shortbread so far this year, but of course it wouldn’t be Christmas baking without chocolate and spice. So today we’re doing just that and having a go at Berliner Brot.

The name means “Berlin Bread” but this is a spiced cake that comes not from Berlin but from the Bergisches Land region in north-west Germany. It is rather like a brownie, with a cake-like texture rather than being soft and fudgy. It contains lots of nuts, dark chocolate and cocoa, and it relies on a surprise ingredient to obtain a unique flavour. You know me and baking with odd ingredients!


Berliner Brot is made with Apfelkraut. This is a type of apple butter, which originated in the border area between German, Belgium and the Netherlands. It was developed in medieval monasteries to preserve fruit from their orchards. Of course it is hard to find in Britain, so I had to trek off to the specialist German supermarket to see if they had any. Luckily they did!

Apfelkraut is a really odd ingredient, and I am not sure there really is any sort of substitute for it beyond apple butter if you can get hold of that. It looks how apple sauce might look like if you cooked it for a long, long, long time until it turns very dark and thick. This stuff looks like treacle or molasses, and the flavour is sweet and tangy. The texture is a bit like a very firm jam rather than just a thick syrup, which I think must be due to using apple puree and the pectin causing it to set.


This is an easy recipe to make, provided you’ve got the Apfelkraut. I’ve seen some recipes suggesting that you could swap it for molasses or honey, but I am not sure that would actually work. Being completely honest, this is a very rich and very sweet recipe. It contains sugar, and then there is more sweetness from the Apfelkraut. In fact, as I was making this, I really did start to wonder if this would be edible in the end, or if this would just end up being a sugar-fest.

In fact, it was delicious. But the reason it works is the reason I think you can’t swap out the Apfelkraut. It brings not only sweetness, but also sharpness and a fruity tang which balances the overall flavour. Honey or syrup would just be too sweet in this recipe. So if you’re tempted to have a go, like me, you’re going to have to go on the hunt for Apfelkraut!

If you do, best of luck!

To make Berliner Brot (makes 35 pieces):

For the dough:

• 2 large eggs
• 150g sugar
• 200g Apfelkraut
• 1 tablespoon dark rum
• 2 tablespoons water
• 250g flour

• 100g dark chocolate, finely chopped
• 2 teaspoons mixed spice
• 1 teaspoon baking powder
• 15g cocoa powder
• 200g whole hazelnuts and/or almonds

For the glaze:

100g icing sugar
2-3 tablespoons water

1. Preheat the oven to 170°C (340°F). Line a 9 x 13 inch tray with greaseproof paper.

2. Put the eggs and sugar in a large bowl. Whisk until pale and thick.

3. Mix the Apfelkraut, water and rum, and pour into the egg mixture. Add all the remaining ingredients except the nuts and mix to a smooth, thick batter. Finally fold in the nuts.

4. Pour the mixture onto the baking sheet. Smooth as best you can using the back of a metal spoon, and bake for 30 minutes (turn half-way to get an even bake).

5. In the meantime, make the glaze – mix the icing sugar with enough water to make a thick paste which just flows. When the dough is baked, remove from the oven and brush with the glaze. The glaze should set on the warm bread, and develop a “frosty” appearance.

6. Leave to cool completely. Trim the edges, and cut into 4 x 4cm pieces.

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