for 16 pieces

Cake mixture

200 g	butter, soft
250 g	sugar
¼ tsp	salt
4	egg
180 g	plain greek yoghurt

400 g	white flour
1 tsp	baking powder
¼ tsp	sodium bicarbonate
1 dl	milk
1	vanilla pod, cut open lengthwise, seeds scraped out

100 g	white chocolate, broken into pieces
1 dl	tangerine juice
2	tangerine, segmented

Icing

200 g	icing sugar
2 ½ tbsp	tangerine juice

How it's done

Cake mixture

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the yoghurt.

Mix the flour, baking powder and sodium bicarbonate, stir into the mixture. Divide the cake mixture into 2 portions. Mix the milk and vanilla into one half of the cake mixture.

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir into the other half of the cake mixture along with the tangerine juice. Mix the tangerines into both halves. Using tablespoons, spoon the cake mixtures alternately into the cake mould.

To bake

Approx. 50 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

Mix the icing sugar and tangerine juice, drizzle over the Gugelhopf.

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