Marzipan Kugelhopf

Marzipan Kugelhopf
15 min.
1 hr 15 min.
Ready in


for 1 x 22 cm gugelhupf tin
3 ½ ounces Dark chocolate
½ cup marzipan paste
1 cup shelled Hazelnuts
1 ⅛ cups soft butter
cup sugar
5 eggs
1 ⅔ cups flour
cup Corn starch
1 pinch salt
1 teaspoon grated Orange zest (organic)
1 packet Baking powder (3 tsp)
Fat (for the tin)
flour (for the tin)
powdered sugar (for dusting)
print shopping list

Preparation steps

Step 1/2
Preheat the oven to 180°C.
Step 2/2
Grate the chocolate. Cut the marzipan into approximately one centimetre pieces. Roughly chop the hazelnuts. Grease a gugelhupf tin well and dust with flour. Cream the butter and sugar with an electric mixer until the sugar has almost completely dissolved and the mixture is light and fluffy. Add the eggs one at a time, beating well between each one. Mix the flour, cornflour, salt, orange zest and baking powder and stir into the mixture. Stir in the chocolate, hazelnuts and marzipan. Turn the mixture into the prepared tin and bake in the preheated oven for about 1 hour. Test with a wooden cocktail stick to see if it is done. Leave to cool slightly in the tin, then turn out on to a cake rack and leave to cool completely. Serve dusted with icing sugar.

Additional advice

A clean, dry wooden cocktail stick inserted into the middle of the cake at a slight angle will come out clean when the cake is done. If it does not come out clean, bake the cake for a further 5 minutes and test again.