Chocolate, hazelnut and cinnamon kugelhopf

Name: Chocolate, hazelnut and cinnamon kugelhopf
Total time: 2 h
Yield: Serves 12
Ingredients: 240g butter; 420g golden caster suga; 6 medium eggs separated; 1 orange zested; 1 tsp vanilla extract; 2 tbsp Cointreau; 170g plain flour sifted; 2 tsp baking powder; 120ml whole milk; 80g hazelnuts toasted and finely ground; 2 tsp cinnamon; 3 tbsp cocoa powder; to dust icing sugar

Published: October 16, 2015 at 1:47 PM

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Serves 12

Easy

Total time: 2 hrs

+ cooling

A star rating of 5 out of 5.1 ratingRate

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Kugelhopf is a light cake similar to brioche or baba and is popular in central Europe. Make our chocolate, hazelnut and cinnamon version as an alternative to a Christmas cake recipe

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Alternatives

Complete the dish

Try our chocolate, hazelnut and cinnamon kugelhupf, then check out our classic Christmas cake, snowball cake, Italian Christmas cake and more Christmas baking recipes.

For more delicious spiced bakes try our cinnamon buns, cinnamon rolls and cinnamon swirls.

Ingredients

Nutrition

240g butter
420g golden caster suga
6 medium eggs

separated
1 orange

zested
1 tsp vanilla extract
2 tbsp Cointreau
170g plain flour

sifted
2 tsp baking powder
120ml whole milk
80g hazelnuts

toasted 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.

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