So it was European cake week on the Great British Bake off this week! I thought the Princess cake, which was the technical challenge was quite odd – I wasn’t surprised that none of the contestants had ever heard of one before! I thought all of the yeasted European cakes looked really good, especially Martha’s!
I decided to make a Gugelhupf, which originates from Austria, and is traditionally a yeasted cake made with raisins and spice. More recently, however, Gugelhupfs have been made with baking powder, which is the route I went down. While researching, I found lots of recipes for a chocolate and vanilla marble Gugelhupf, so I decided to take this and give it a bit or a twist, using dark muscavado sugar to create a caramel flavour, and adding toasted pecans.
Chocolate pecan Gugelhupf
For the caramel pecan mixture:
- 150g softened butter
- 150g dark muscavado sugar
- 1 tsp vanilla bean paste
- 3 eggs
- 180g self-raising flour
- 50g natural yogurt
- 50ml milk
- 50g toasted pecans, roughly chopped
For the chocolate mixture:
- 150g softened butter
- 150g caster sugar
- 3 eggs
- 130g self-raising flour
- 50g cocoa powder
- 50g natural yogurt
- 50ml milk
- 50g milk chocolate, chopped
To decorate:
- 50g milk chocolate, melted
- 100g dark chocolate, melted
- 50g toasted pecans, roughly chopped
25cm bundt tin, greased and dusted with flour
- For the caramel mixture, beat together the butter, sugar and vanilla until light and fluffy, then mix in the eggs.
- Add the flour, yogurt and milk, then beat until you have a smooth batter, then stir in the pecans and set aside.
- For the chocolate mixture, beat all the ingredients together until smooth.
- Dollop alternate spoonfuls of each mixture into the tin, until you have used all of both up. Take a butter knife and swirl both mixtures together, but not too much, or you’ll lose the marbled effect.
- www3Bake for 40-45 minutes until the sponge springs back when you touch it, and is golden brown.
- Turn out of the tin onto a cooling rack and leave to cool while you melt the milk and dark chocolate separately.
- When the cake is cool, drizzle the melted chocolate over and sprinkle over the pecans.
This post is entered in week 5 of the Great Bloggers Bake Off, run by the lovely Jenny Paulin over at http://www.mummymishaps.co.uk/.