This gorgeous cherry Gugelhupf is double marbled, inside and out! Gugelhupf is a traditional German cake made in a Bundt tin. We’ve topped or marbled Gugelhupf with fresh cherries, which are a proper summery treat, and add a real jewel colouring to this elegant crown cake. Adding lemon juice to the icing gives a lovely zing and stops it from being too sickly sweet. This gugelhupf cake is best enjoyed fresh from the oven, but will keep well in a tin and makes the perfect accompaniment to a refreshing cup of tea.
- 250g unsalted butter, softened
- 5 eggs, separated
- 150g caster sugar
- 300g plain flour
- 2½tsp baking powder
- 150g ground almounds
- 170g black cherry conserve, we used Bonne Maman
- For the topping
- 200g icing sugar
- 2-3tbsp lemon juice
- a few drops red and pink gel colouring, we used Dr Oetker
- 180g cherries, halved
- You will also need
- 23cm Bundt cake tin, greased and floured
Pre-heat the oven to fan 200C. Cream the butter with the egg yolks until smooth. Whisk the egg whites with the sugar until it will hold a peak then sieve the flour, baking powder and ground almond over the top and fold into the egg whites. Once combined stir this mixture through the egg yolk and butter mixture.
Spoon two thirds of the mixture into the prepared tin.
Mix the cherry jam into the remaining mixture and then spoon into the tin, create a marbled effect by randomly combining the two mixtures, smooth the top and bake for 40-45mins until an inserted knife comes out clean. Remove from the oven and tip the cake out onto a cooling rack to cool.
To make the icing: mix together the icing sugar and lemon juice. Once smooth drip a trough drops of each food colour and mix gently to create a marble effect. Spoon the icing over the cake and finally once the icing has set a little decorate with fresh cherries.
To prepare the cake tin grease with butter, then dust with flour tapping out the excess.