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Apricot Gugelhupf with Nuts

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Submitted on Wed, 26-November-2014
Gugelhupf cake Austria Bakery Apricot

What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.

© Austrian National Tourist Office / Schardt

Details

Country Austria flag Austria
Ingredients

300 g apricots (weighed without stones)

3 eggs

120 g butter

110 g icing sugar

4 tbsp. granulated sugar

150 g grated walnuts or hazelnuts

150 g plain flour

150 g quark

½ packet (8 g) baking powder

1 packet (8 g) vanilla sugar

½ tsp. ground cinnamon

Pinch of ground cloves
Method
  1. Wash the apricots, halve them and remove the stones. Cut into small cubes.
  2. Brush Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).
  3. Stir butter and icing sugar to make a cream. Separate the eggs and mix in the egg yolks. Flavour with cinnamon, cloves and vanilla sugar. Stir in the quark and apricots.
  4. Mix the flour with the nuts in a bowl, and stir in the baking powder.
  5. Beat the egg whites with the granulated sugar to a stiff peak. Alternately fold the egg white mix and the flour-nut mix into the butter mixture.
  6. Pour into the Gugelhupf mould, smooth flat if necessary, and bake for around 50 – 55 minutes. Remove and allow to cool briefly and then turn out.
  7. Before cutting into slices, sprinkle generously with icing sugar or cover with a lemon glaze.

 

Source: Austrian National Tourist Office

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