Orange gugelhupf with cranberries

Orange gugelhupf with cranberries

A majestic, yeasted gugelhupf studded with dried fruit is a festive must-bake in many Central European countries. Irina Georgescu shares her recipe, which uses dried cranberries instead of the more traditional raisins for a tangy, less sweet choice.

Orange gugelhupf with cranberries

Recipe from Tava by Irina Georgescu (Hardie Grant £27).

Get more (delicious) use out of your bundt tin with these bundt cake recipes.

 

  • Serves icon Serves 12
  • Time icon Hands-on time 25 min, plus proving and cooling. Oven time 35-40 min

A majestic, yeasted gugelhupf studded with dried fruit is a festive must-bake in many Central European countries. Irina Georgescu shares her recipe, which uses dried cranberries instead of the more traditional raisins for a tangy, less sweet choice.

Recipe from Tava by Irina Georgescu (Hardie Grant £27).

Get more (delicious) use out of your bundt tin with these bundt cake recipes.

 

Nutrition: per serving

Calories
342kcals
Fat
14.8g (8.4g saturated)
Protein
6g
Carbohydrates
45.2g (21.8g sugars)
Fibre
2.1g
Salt
0.1g

Ingredients

  • 175g unsalted butter, softened, plus extra to grease
  • 350g plain flour, plus extra to dust
  • 80g caster sugar
  • 4 medium free-range eggs
  • 10g fast-action dried yeast
  • Finely grated zest 2 oranges, plus 4 tbsp juice
  • 200g dried cranberries
  • 50g golden raisins
  • 1 medium free-range egg yolk, beaten with 1 tbsp water

You’ll also need

  • 22cm gugelhupf or round bundt tin or 20cm tall cake tin
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Method

  1. Grease the tin with butter, then dust with flour. In a mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar, then add the eggs one at a time, alternating with 1 tbsp of the flour (don’t worry if the mixture looks split). Mix in the remaining flour, yeast, orange zest and juice, scraping down the sides of the bowl a few times. Beat for 5 minutes on a medium speed.
  2. Toss the dried fruit in 1 tbsp flour to dust, then add to the dough, ensuring the fruit is evenly distributed. Scrape the dough into the prepared tin, then spread and level it with the back of a spoon. Cover tightly and leave to rise in a warm place for 2 hours until doubled in size.
  3. Heat the oven to 170°C fan/ gas 5. Brush the top of the cake with the egg glaze, bake on the lower shelf of the oven for 10 minutes, then reduce the heat to 150°C fan/gas 3½ and bake for a further 25-30 minutes. Push a skewer into the middle of the cake; if it comes out clean, the cake is ready.
  4. Cool the cake in the tin for 30 minutes, then remove it and put on a wire cooling rack to cool completely. Serve in slices.

Nutrition

Calories
342kcals
Fat
14.8g (8.4g saturated)
Protein
6g
Carbohydrates
45.2g (21.8g sugars)
Fibre
2.1g
Salt
0.1g

delicious. tips

  1. Keep the baked cake in an airtight container for up to 3 days.

Buy ingredients online

Recipe By:

Irina Georgescu

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