Mini Orange Kouglof
Kouglof (in French and "Gugelhupf" in German) is a light yeasted cake, traditionally baked in a circle Bundt mould.
It is very popular in wide region of Central Europe, including Germany, Austria, Switzerland, and Alsace (France).
Especially in Alsace, this cake is baked and served on Sunday.
This recipe is not a yeasted cake, but a butter cake with full orange flavour.
<Ingredients (12 holes mini Kouglof mould)>
Unsalted butter 120g
Granulated sugar 120g
Plain flour 120g
Ground almond 40g
Baking powder 5g
Grated orange peel 1 orange
Juice of orange 1 orange
Traditional Alsace Kouglof
Put the plain flour, ground almond and baking powder in a bowl then mix them well with a whisk.
In a different bowl, put the softened butter then whisk until it looks like paste, then add the sugar. Whisk together until it looks lighter colour and fluffy and bit whiter than before.
In a different bowl, crack 3 eggs and beat them lightly. Add the eggs to the butter & sugar mixture bowl little by little and keep whisking.
Once they are mixed togehter well, add the orange peel and the juice in the same bowl, then mix well.
If you want to add the dried fruits, add them here. Please remember to add a bit of plain flour (not in the ingredients list) and mix well. It stops the fruits get sunk at the bottom of the cake.
Add the flour mix (1) into the bowl 1, then hold the flour mix very gently until everything comes together.
Spoon the batter to a lightly buttered mould, then tap to get rid of bubbles before get it into the oven.
Bake for 25 mins in preheated oven at 180C.
Take the cakes out from the mould then cool down on the rack. Once they are totally cold, you can sprinkle icing sugar onto the top of the cakes like snow.