marbled walnut guglhupf

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Cakes + Cookies / Sweets

Schlossteich Moritzburgmarbled walnut guglhupflakewilted dahlias

The calmness around the lake of Moritzburg castle is truly magical on a foggy morning. Later the sun came out and the day burst in glorious autumn colours.

I found the marbled walnut gugl in the recipe book of my grandma.

marbled walnut guglhupf

250g butter
200g sugar
1 teaspoon ground bourbon vanilla
2 eggs
100g corn starch
300g flour
3 teaspoons baking powder
100ml milk

150g walnuts, ground
50g sugar
2 tablespoons milk
1 tablespoon cognac or kirsch – or another tablespoon milk

Combine well nuts, sugar, milk and spirit in a small bowl and put aside.

All the other ingredients should have room temperature. Beat butter, sugar and vanilla in a large bowl with mixer on high until fluffy. Add eggs, one at a time, beating well after each. Sift flour, corn starch and baking powder to mix well.
On low speed beat in flour in 3 additions, alternately with milk, just until blended.

Combine 2/3 of the batter with the nut mix.

Scrape nut batter evenly into a guglhupf mold, top with the white batter. Run a fork through the batter to create the marbled effect.

Preheat the oven to 180°C and bake for 50-60 minutes. Be sure to check, time is approximate.  When it tends to overbrown reduce the temperature to 170°C. Bake until a toothpick in the center comes out clean.
Cover with couverture chocolate. The thicker the better!

The Guglhupf will be most delicious when you let it rest in the cool overnight: moist and intensely flavoured.

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