Gugelhupf with orange syrup

Originally a cake of the poor, Gugelhupf is a firm staple in Austria and is of the most popular afternoon tea offerings especially in the local kafes (coffee houses). But, as Emperor Franz Josef preferred, it is often eaten for breakfast. There seems to be as many variations of this yeast or sponge-based cake as there are days in the year – this one has a luscious orange syrup to keep it lovely and moist.

Credit: Alan Benson

• serves

  12

• prep

  30 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

• melted butter, to grease
• 250 g unsalted butter, at room temperature
• 125 g (1 cup) icing sugar
• 2 tsp natural vanilla essence or extract
• 4 eggs, separated
• 250 g (1⅔ cups) plain flour, plus extra to flour
• 1½ tsp baking powder
• pinch of salt
• 110 g (½ cup) caster sugar, plus 1 tbsp extra to sprinkle
• 75 g candied orange rind

Orange syrup

• 250 ml (1 cup) strained fresh orange juice
• 145 g (⅔ cup) caster sugar
• 50 ml (2½ tbsp) orange liqueur

Cooling time 1 hour

Instructions

Preheat oven to 180°C (160°C fan-forced). Brush a 2.5 litre (24 cm diameter) bundt tin with the melted butter to grease and dust with a little extra flour to coat.

Use an electric mixer to beat the butter and icing sugar and vanilla until pale and creamy. Add the egg yolks and beat until well combined and creamy.

Sift together the flour and baking powder and then stir through the candied rind. Use an electric mixer with a whisk attachment to whisk the egg whites with the salt until soft peaks form. Add the caster sugar and whisk until thick and glossy. Use a large metal spoon or spatula to fold the egg whites into the butter mixture until evenly combined. Then gently fold in the flour mixture until just combined.

Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 45-50 minutes or until a skewer inserted comes out clean. Stand in the tin for 10 minutes before turning onto a place with a lip.

Meanwhile, to make the orange syrup, combine the orange juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and then remove from the heat. Stir in the orange liqueur.

Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Sprinkle with the extra caster sugar and cool to room temperature (this will take about 1 hour). Serve in slices for morning or afternoon tea or dessert on its own or with cream.

Baker’s tip

• This cake will keep n an airtight container at room temperature for up to 3 days.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.

For more recipes, view our online column, Bakeproof: Austrian baking.

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.