Gugelhupf with poppy and rose hip jam
Makes 12 slices
180 ml sugar
2 sachets vanilla sugar
200 g butter
juice and zest of 1 untreated lemon
pinch of salt
300 g flour
1 sachet baking powder
100 ml milk
1 packet ready-made poppy seed filling (250 g)
1 tbsp lemon juice
5 tbsp rose hip jam
butter and flour for the cake tin
Grease a large gugelhupf baking form (approx. 2 l volume) with butter and then dust with flour. Pre-heat the oven to 175 °C (Gas Mark 3.5). Mix the sugar and vanilla sugar and beat together with the butter for at least 10 minutes until creamy.
Stir the lemon zest and salt into the butter and sugar mixture and then gradually add the eggs singly, ensuring that each egg is completely blended into the mixture before adding the next egg.
Mix the flour and baking powder and add to the mixture in small portions alternately with the milk. Turn half of the mixture into the gugelhupf form. Stir the ready-made poppy seed filling and lemon juice into the rest of the cake mixture. Turn into the cake tin over the first half of the mixture and stir in circular movements with a fork to mix the two.
Bake the cake for approx. 55 minutes. Allow to cool for approx. 30 minutes in the baking form before turning out onto a cooling rack to cool completely. Stir the rose hip jam with 5 tablespoons of water until smooth and then pour over the cake in a decorative pattern.
|Gugelhupf with poppy and rose hip jam recipe|