Tangerine-almond gugelhupf

Name: Tangerine-almond gugelhupf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 can(s) (à 314 ml) Mandarin oranges; 250 g Butter; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1 (100 g) Bag of hazelnut brittle; 50 ml Milk; 50 ml Almond liqueur (e.g. Amaretto); 50 g flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 can(s) (à 314 ml) Mandarin oranges
250 g Butter
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
1 (100 g) Bag of hazelnut brittle
50 ml Milk
50 ml Almond liqueur (e.g. Amaretto)
50 g flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Drain mandarins well on a sieve. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix 480 g flour, baking powder and brittle and stir in, adding milk and liqueur. Dust the rest of the flour over the mandarins. Carefully fold the mandarins into the dough. Pour the dough into a well-greased ring cake tin (2.5 litres capacity) sprinkled with flaked almonds.
2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 55-65 minutes. Remove from the oven, place on a rack and let rest for about 30 minutes. Then turn out of the mould. Let the cake cool down. Dust with icing sugar before serving. Results in about 22 pieces