Juicy orange gugelhupf with chocolate icing

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash oranges hot. Put them all in one pot. Bring to the boil, just covered with water. Cover and cook over low heat for about 1 1⁄2 hours. Remove oranges with a skimmer, drain and let cool.

2. 2

   Cut cooled oranges in half crosswise, remove the seeds. Put the orange halves with the zest into a high mixing bowl and puree finely with a hand blender.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a ring cake tin (approx. 2.75 l capacity) well and dust with flour. Mix almonds, sugar, vanilla sugar, 1 pinch of salt and baking powder.

4. 4

   Place the eggs in a very large mixing bowl and whisk with the whisk of the mixer until foamy. Stir in the orange puree. Then stir in the almond mixture in two portions. Fill the dough into the tin and smooth it down.

5. 5

   Bake in a hot oven for 60-70 minutes (wood sticks sample). About 20 minutes before the end of the baking time cover the cake with aluminium foil. Remove the cake from the oven and let it cool in the mould for about 40 minutes on a cake rack.

6. 6

   Turn out of the mould and let it cool down.

7. 7

   Coarsely chop the chocolate coating and melt in a hot water bath. Allow to cool a little, then pour over the cake and allow to dry.

Nutrition Facts

KCAL
290 kcal

CARBS
26 g

FATS
16 g

PROTEINS
8 g