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Average: 4 (6 votes)


100g dark chocolate

100g marzipan paste

120g shelled hazelnuts

250g soft butter

200g sugar

5 eggs

250g flour

100g cornflour

a pinch of salt

1 tsp grated orange zest, organic

1 packet baking powder (3 tsp)

Butter, for the tin

Flour, for the tin

Icing sugar, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C.

Grate the chocolate. Cut the marzipan into approximately one centimetre pieces. Roughly chop the hazelnuts. Grease a gugelhupf tin well and dust with flour. Cream the butter and sugar with an electric mixer until the sugar has almost completely dissolved and the mixture is light and fluffy. Add the eggs one at a time, beating well between each one.

Mix the flour, cornflour, salt, orange zest and baking powder and stir into the mixture. Stir in the chocolate, hazelnuts and marzipan. Turn the mixture into the prepared tin and bake in the preheated oven for about 1 hour. Test with a wooden cocktail stick to see if it is done. Leave to cool slightly in the tin, then turn out on to a cake rack and leave to cool completely. Serve dusted with icing sugar.

A clean, dry wooden cocktail stick inserted into the middle of the cake at a slight angle will come out clean when the cake is done. If it does not come out clean, bake the cake for a further 5 minutes and test again.