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Blackberry Gugelhopf
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 279
  • Fat about 11g
  • Carbohydrates about 37g
  • Protein about 6g
This is needed
This is needed for 16 pieces
Cake mixture
  • 150 g butter, soft
  • 100 g almond paste
  • 100 g sugar
  • 0.25 tsp salt
  • 4 egg
  • 2 dl milk
  • 2 tsp baking powder
  • 300 g blackberries
  • 400 g white flour
  • 1 dl lemon juice
  • 1 sprig rosemary, coarsely chopped
  • 50 g sugar
  • 8 tbsp icing sugar
  • 60 g blackberries
  • One ring-shaped cake mould (holding approx. 2 l), greased and floured
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And that's how it's done
And that's how it's done
Cake mixture
Place the butter in a bowl, beat in the sugar, almond paste and salt using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the milk. Combine the flour and baking powder, stir into the mixture. Transfer the cake mixture and blackberries to the prepared cake mould in alternate layers.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake out onto a rack, prick firmly all over with a wooden skewer.
Bring the lemon juice, sugar and rosemary to the boil, simmer until the sugar has dissolved. Strain the liquid, allow to cool slightly, pour over the cake. Leave the cake to cool.
Finely mash the blackberries with a fork, pass through a sieve (yields approx. 2 tbsp of puree). Add the icing sugar, mix until smooth, spread on top of the gugelhopf.