Recipes | Baking

Orange bundt cake with white chocolate

Refreshing and delicious, this orange gugelhupf is an absolute must for summer! Refined with candied orange peel, orange liqueur and rosemary a special way to present the Gugelhupf. The topping with white chocolate, rosemary and orange pieces also makes the cake look great.

about 30 minutes
about 50 - 60 minutes

Ingredients and preparation

Ingredients for the dough (for a ⌀ 26-28 cm sized bundt cake form):
450 g Mühlen König wheat flour type 40570 g Frießinger brown cane sugar
250 g soft butter or margarine
50 g sugar
1 pck. vanilla sugar
1 pck. orange sugar (optional)
6 eggs
200 ml buttermilk
Juice and zest of one orange
1/2 tsp each baking powder and baking soda
1/2 tsp rosemary
a pinch of salt
100 g candied orange peel
Ingredients for the syrup:
100 g sugar
50 ml orange liqueur
Peel and juice of one orange
a pinch of ground rosemary
Ingredients for the topping:
100 g white chocolate
a sip of cream
2 tbsp powdered sugar
fresh rosemary
Orange slices

Preparation for the dough:

Preheat the oven to 180° C convection oven. Grease the cake pan with butter.

Cream 250 g soft butter or margarine with 70 g brown cane sugar, 50 g sugar, the packet of vanilla sugar and the packet of orange sugar (optional). Gradually add the 6 eggs and continue mixing. Now add 200 ml buttermilk, the juice of one orange and the zest and mix. Mix the flour with half the baking powder, half the baking soda, a pinch of salt and half a teaspoon of rosemary and add to the mixture. Mix well. Finally, fold in the candied orange peel. Pour the mixture into the pan, smooth it out and bake for 50-60 minutes. After about 30 minutes, if the surface becomes too brown, simply cover with a piece of aluminum foil and continue baking.

Remove the cake from the oven and let it stand for 10 minutes. Then turn out onto a wire rack and let cool.

Preparation of the syrup: Put the ingredients in a pot, stir and simmer until the sugar dissolves completely. Then let it cool down.

Place a plate under the cake or lattice so that we can collect the syrup. Pour the syrup over the cake. Then let it soak in for a short time.

Preparation of the topping: In the meantime, melt the 100 g white chocolate and mix it with a dollop of cream and 2 tablespoons of powdered sugar until smooth. Decorate the cake with it. Decorate with fresh rosemary sprigs and a few orange slices.

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