Gugelhupf on a cake stand

Gugelhupf

Name: Gugelhupf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 150g sultanas; 2 English breakfast teabags; 200g unsalted butter softened, plus extra for the tin; 200g icing sugar plus extra for dusting; 4 large eggs; 250g plain flour; 4 tsp baking powder; 50g ground almonds; 1 lemon zested; 4 tbsp milk

Liberty Mendez

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Serves 10

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 5 out of 5.10 ratingsRate

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Make our version of the traditional central European cake, gugelhupf. We soak the sultanas in tea to give the sponge lovely flavour and texture

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g sultanas
2 English breakfast teabags
200g unsalted butter

softened, plus extra for the tin
200g icing sugar

plus extra for dusting
4 large eggs
250g plain flour
4 tsp baking powder
50g ground almonds
1 lemon

zested
4 tbsp milk

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Nutrition: Per serving

kcal436
fat22g
saturates11g
carbs50g
sugars30g
fibre2g
protein8g
salt0.6g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.
step 2

Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.
step 3

Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.

Recipe from Good Food magazine, February 2021

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