- Serves: 4-6
- Cook Time: 35 minutes
- Prep Time: 30 minutes
- Effort: easy
- 4 eggs, separated
- 175 g caster sugar
- zest of ½ lemons, grated
- 150 g fine breadcrumbs, plus extra for coating the inside of the mould
- a large knob of butter, for greasing the mould
- segments of exotic citrus fruit, such as limequats, pomelos or kumquats, to serve
- whipped cream, to serve
For the citrus syrup:
- 750 ml light white wine
- 200 g caster sugar
- juice and zest 1 lemons
- juice and zest 1 oranges
- ½ cinnamon sticks
- 2 tbsp Cointreau
- 2 cloves
1. Set the oven to 180°C/gas 4. Whisk the egg yolks until pale and then add half the sugar and grated lemon zest.
2. Whisk the egg whites until frothy and then slowly add the rest of the sugar, whisking continuously until they form soft peaks.
3. Stir approximately a quarter of the egg whites into the yolks to loosen the mixture, and then carefully fold the rest in, along with all the breadcrumbs.
4. Butter the kugelhopf mould and sprinkle in the extra breadcrumbs coating the inside of the mould.
5. Pour in the sponge mix and cook for 30-35 minutes.
6. Meanwhile make the syrup by placing the wine, sugar, citrus juices and zests, cinnamon, Cointreau and cloves into a saucepan and bring to a boil. Turn down the heat and simmer for 3 minutes.
7. Turn off the heat and leave the syrup to stand.
8. Once the cake is baked, remove it from the oven.
9. Pour the slightly cooled syrup all over the cake and leave it to soak in the fridge for a couple of hours.
10. After a couple of hours turn the cake out of the mould.
11. Before serving the cake, fill the hole in the centre with whipped cream and a selection of exotic citrus fruits.
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