Gugelhupf with Orange Syrup
Prep 0:30Bake 0:50Makes about 12
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 seems 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.
- Melted butter, to grease
- 250 g unsalted butter, at room temperature
- 125g (1 cup) icing sugar, sifted
- 2 teaspoons natural vanilla essence or extract
- 4 eggs, separated
- 250g (1⅔ cups) plain flour, plus extra to dust
- 1½ teaspoons baking powder
- 75g candied orange rind
- Pinch of salt
- 110g (½ cup) caster sugar, plus 1 tbsp extra to sprinkle
- 250ml (1 cup) strained fresh orange juice
- 145g (⅔ cup) caster sugar
- 50ml (2½ tableapoons) orange liqueur
- Preheat oven to 180°C (160°C fan-forced). Brush a 2.5 litre (24 cm diameter) bundt tin with the melted butter to grease and dust with a little extra flour to coat.
- 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.
- Sift together the flour and baking powder 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.
- 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 10 minutes before turning onto a place with a lip.
- 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.
- Slowly pour the hot syrup over the warm 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.
- This cake will keep in an airtight container at room temperature for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Austrian Baking.
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Photography by Alan Benson.