Orange and poppy seed marble Gugelhopf

Orange and poppy seed marble Gugelhopf

Total: 1 hr 25 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 270 kcal
, Fat: 10 g
, Carbohydrate: 50 g
, Protein: 5 g

This is the perfect cake to enjoy with a cup of coffee! It’s not too sweet, yet the fresh orange zest and juice give it a fabulous orange flavour and the soy yoghurt makes it wonderfully moist. The marble effect is created by mixing the chocolate and orange & poppy seed batters, so that every bite is a surprise!

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

250 g sugar
2 oranges, rinsed with hot water, dabbed dry; use grated zest and 2 tbsp of juice, set aside
375 g white flour
1 tsp baking powder
½ tsp salt
400 g plain soya yoghurt
1 ½ dl olive oil
1 ¼ dl orange juice

Marble effect

2 tbsp blue poppy seeds
2 tbsp cocoa powder
2 tbsp soya drink

Icing

240 g icing sugar
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Utensils

One ring-shaped cake mould (holding approx. 2 l), greased and floured

How it's done

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Batter

Mix the sugar and orange zest in a bowl. Add the flour, baking powder and salt, mix. Combine the soya yoghurt, oil and orange juice, add, mix to form a smooth batter.

Marble effect

Divide the batter into 2 portions. Mix the poppy seeds into one half of the batter, transfer to the prepared cake tin. Combine the cocoa powder and soya milk, mix with the remainder of the batter, pour on top of the light poppy seed mixture. Create a marble effect by running a fork or wooden skewer through the mixture in a spiral motion.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.

Icing

Combine the icing sugar and reserved orange juice, drizzle over the cake.

Good to know
Tip: Grate a little orange zest over the icing.

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