Prep 30minBake 50minMakes 12 serves

Originally a cake of the poor, Gugelhupf is a firm staple in Austria and is of the most popular afternoon tea offerings especially in the local kafes (coffee houses). But, as Emperor Franz Josef preferred, it is often eaten for breakfast. There seem to be as many variations of this yeast or sponge-based cake as there are days in the year – this one has a luscious orange syrup to keep it lovely and moist.

Ingredients

20g (¾oz) butter, melted, combined with 1½ teaspoons plain flour, to grease
250g (9oz) unsalted butter, at room temperature
125g (1 cup/4½oz) icing sugar, sifted
2 teaspoons natural vanilla essence or extract
4 eggs, at room temperature, separated
250g (1⅔ cups/9oz) plain flour, plus extra to dust
1½ teaspoons baking powder
Good pinch of salt
75g (2¾oz) candied orange rind
110g (½ cup/4oz) caster sugar, plus 1 tablespoon extra to sprinkle

Orange Syrup
250ml (1 cup/9fl oz) strained fresh orange juice
145g (⅔ cup/5oz) caster sugar
50ml (2½ tablespoons/1¾fl oz) orange liqueur

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Brush a 2.5 litre/5.25pt (24cm/ 9½in diameter) bundt tin with the melted butter and flour mixture to grease.
2. Use an electric mixer to beat the butter and icing sugar and vanilla until pale and creamy. Add the egg yolks and beat until well combined and creamy.
3. Sift together the flour, baking powder and salt and then stir through the candied rind. Use an electric mixer with a whisk attachment to whisk the egg whites with the salt until soft peaks form. Add the caster sugar and whisk until thick and glossy. Use a large metal spoon or spatula to fold the egg whites into the butter mixture until evenly combined. Then gently fold in the flour mixture until just combined.
4. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 45-50 minutes or until a skewer inserted comes out clean. Stand in the tin for 5 minutes before turning onto a plate with a lip.
5. Meanwhile, to make the Orange Syrup, combine the orange juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and then remove from the heat. Stir in the orange liqueur.
6. Slowly pour the hot syrup over the hot cake, allowing it to soak in as much as possible. Sprinkle with the extra caster sugar and cool to room temperature (this will take about 1 hour). Serve in slices for morning or afternoon tea or dessert on its own or with cream.