Chocolate, hazelnut and cinnamon kugelhopf
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 12
Skip to ingredients
- 240g butter
- 420g golden caster suga
- 6 medium eggsseparated
- 1 orangezested
- 1 tsp vanilla extract
- 2 tbsp Cointreau
- 170g plain floursifted
- 2 tsp baking powder
- 120ml whole milk
- 80g hazelnutstoasted and finely ground
- 2 tsp cinnamon
- 3 tbsp cocoa powder
- to dust icing sugar
Nutrition: per serving
- kcal444
- fat24.5g
- saturates12.2g
- carbs48g
- fibre1.8g
- protein6.2g
- salt0.7g
Method
step 1
Heat the oven to 180C/fan 160/gas 4. Beat the butter until smooth and pale and slowly beat in the sugar. Beat in the egg yolks, one at a time, beating well after each one. Beat in the orange zest, vanilla extract and liqueur. Stir in a spoonful of the flour and baking powder, then stir in a little milk. Continue until all the flour and milk is incorporated, then stir in the toasted ground hazelnuts. Whisk egg whites until they form soft peaks, then fold well into the cake batter.
step 2
Butter a kugelhupf or bundt tin (approx 2 litres) and dust well with flour. Scoop 2/3 of the cake mixture into the tin. Mix the remaining 1/3 of the batter with the cocoa and cinnamon and then dollop spoonfuls on top of the mixture in the tin. Swirl through once using the handle of a wooden spoon. Bake for 1 hour 15 minutes or until a skewer comes out clean. If it starts to look dark on top, cover it with a sheet of foil. Leave to cool completely. Loosen around the edges with the tip of a knife and turn out carefully. Dust with icing sugar.
