Orange gugelhupf with chocolate icing

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Wash the oranges thoroughly, place them whole and with their skin in a small pot, cover them with a little water and bring them to the boil covered. Simmer at low heat for about 2 hours. Remove the oranges with a skimmer, drain and let them cool down

2. 2

   Cut cooled oranges in half, remove seeds. Put the oranges into a high mixing bowl and puree them finely with a blender. Mix nuts, sugar, vanillin sugar, salt and baking powder

3. 3

   Place the eggs in a very large mixing bowl and whisk until creamy. Add orange puree and stir in. Then stir in the nut mixture in two portions

4. 4

   Pour the dough into a well greased, flour-spread pancake tin (approx. 2.75 litres). Smooth and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 60-70 minutes. Cover the cake with aluminium foil about 20 minutes before the end of the baking time. Remove the cake from the oven, place it on a cake rack and let it cool in the tin for about 40 minutes. Turn out of the tin and let it cool down

5. 5

   Coarsely chop the chocolate coating and melt it over a warm water bath. Leave to cool a little. Pour the melted chocolate coating over the cake and let it dry

6. 6

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
290 kcal

CARBS
27 g

FATS
17 g

PROTEINS
7 g