Orange Kugelhopf Cake
Today I took a trip to Winter Wonderland in Hyde Park, it is becoming a bit of a traditional Christmas trip. Although it was exceptionally busy today I still do love German markets, although I am yet to actually go to Germany visit one. Maybe one day. I love the atmosphere and the smells and all the lovely things on offer. German baking always looks delicious, not quite as refined as French, but delicious none the less. This cake is a German cake, it is called a Kugelhopf cake, also known as a Gugelhopf cake or a Bundt cake might be a term you are more familiar with. The cake is lovely and moist and its delicious orange flavour makes it a perfect cake for this time of year. Orange is such a lovely Christmassy smell and after my trip to Winter Wonderland today I am certainly starting to feel a lot more Christmassy!
For this cake you will need:
225 g butter, softened
225g caster sugar
4 eggs (separated)
425g plain flour
3 tsp baking powder
pinch of salt
300ml fresh orange juice
1tsp grated orange zest
Start by greasing and flouring a kugelhopf/bundt/ring tin and preheating the oven to 180C.
Cream together the butter and sugar. Add the egg yolks one at a time and mix well after each addition.
In a separate bowl sieve together the flour, salt and baking powder. Fold these dry ingredients and the oranje juice alternately into the bustter and sugar mixture. Stir in the orange zest.
In another bowl whisk the egg whites to soft peaks and fold them into the mixture too.
Pour the cake mixture into the greased and floured tin and bake for about 50 minutes (until a skewer comes out clean).
Leave the cake to cool in the pan for 10 minutes and make a syrup to drench the cake in.
For the syrup:
200ml orange juice
200g granulated sugar
Bring the sugar and juice to the boil in a saucepan until all the sugar has dissolved. Prick the top of the cake with a skewer and brush or pour half of the syrup over the cake. Leave it for another 10 minutes before turning out onto a wire rack. Brush/pour the rest of the syrup over the top of the cake.
If you are a chocolate fan then this cake is lovely finished with a drizzle of chocolate, if not then it is delicious as it is!