2 people made this

To achieve the right look and texture, this cake needs to be cooked in a special turban-shaped tin. A Gugelhupf (or Kugelhopf) tin has a chimney in the middle that allows the mixture to cook evenly throughout.

Lynn Lewis and Joachim Wahnschaffe

Serves: 12 

  • 40g (1/4 cup) almonds
  • 250g (1 cup) butter
  • 125g (1 cup) icing sugar
  • 4 egg yolks
  • 1 tablespoon rum
  • Grated zest of 1 lemon
  • 60g (1/2 cup) sultanas
  • 220g (1 3/4 cups) plain flour
  • 40g (1/3 cup) cornflour
  • 1 tablespoon baking powder
  • 125ml (1/2 cup) milk
  • 3 egg whites

Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

  1. Preheat oven to 180° C. Lightly grease and flour a 2-litre (8-cup) gugelhupf tin, tapping out any excess flour. Soak almonds in a bowl of boiling water. Peel and chop into slivers.
  2. Cream butter and icing sugar until light and fluffy. Gradually incorporate the egg yolks. Add the rum, lemon zest, slivered almonds and sultanas.
  3. Sieve the flour, cornflour and baking powder. Stir into batter, a little at a time, alternating with the milk. Beat egg whites until stiff and fold into the mixture using a metal spoon.
  4. Pour batter into prepared tin; bake for 55–60 minutes. Remove from the oven; cool in tin for a few minutes. Turn out onto a wire rack to cool. Dust with icing sugar.

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Reviews (2)


This cake takes a little more effort than others so you need to be in a baking mood. Great results though and it was particularly nice with lemon flavoured icing drizzled over the top. (I keep the juice and the skins of lemons in the freezer for baking days). - 30 Dec 2008


Altered ingredient amounts. I didn't have any rum so I used a teaspoon of lemon essence. - 30 Dec 2008

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