When I was living at home, my German mother used to always make a Gugelhupf.
These baking tins are now readily available in Australia in better department stores and make an impressive display for any cake.
There used to be only a few recipes for a "gugelhupf" and one of these was a butter cake, which if made now, would be nothing special. Occasionally, we would put chocolate through it to make it two colours.
Food from other countries has come a long way since then, and although Marzipan is also a German delicacy, which I just cannot get enough of, it is used in this cake along with pineapple pieces.
: 15 minutes
: 35 minutes
: 10 servings
200 g soft Marzipan
175 g butter or margarine
165 g coconut sugar, or caster sugar
½ tsp vanilla essence
300 g plain flour
4 tsp baking powder
300 g tinned pineapple pieces
Chocolate for icing (optional)
Bit of butter and 1 - 2 tsp bread crumbs for cake tin.
Ensure you grease the tin very well
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