Orange Gugelholf Cake

Orange Gugelholf Cake
Product Used for the Recipe
Pal Sweet® Recipes
Ajinomoto Malaysia
Recipe Description

Bake up a sweet treat. This sweet cake was historically served with afternoon tea. The orange-flavoured cake will gives you a magical twist with it. Try this out, it is simply irresistible.

250 g Butter
195 g Castor sugar
4 Egg
2 Oranges, grated for orange rind
1 tsp Orange paste
250 g Self-raising flour, sifted
80 ml Evaporated milk
70 g Mixed peel

Topping sauce ingredients:

150 ml Freshly squeezed orange juice
A dash of Salt
3 sachets Pal Sweet® Low-Calorie Sweetener

Thickening ingredients:

1 tsp Potato starch mixed with 1 tbsp orange juice


Some Silver dragees and mixed peel
  1. Preheat oven to 180° C. Grease a gugelholf pan and dust with some flour.
  2. Combine orange rind and mixed peel with sifted self-raising flour.
  3. Cream butter, sugar and orange paste until creamy and smooth.
  4. Beat in eggs, one at a time.
  5. Fold in flour mixture.
  6. Add evaporated milk gradually, beat well to combine.
  7. Spoon mixture into the prepared tin. Bake for 40 – 45 minutes or until a skewer inserted into the cake comes out clean. (If cake starts to brown too quickly, cover with a piece of greased foil.)
  8. Leave cake in the tin for 10 minutes before removing onto a wire rack to cool.
  9. For topping sauce: Place orange juice in a small saucepan. Heat up over medium low fire. Allow to simmer for 2 – 3 minutes. Add in salt followed by thickening.
  10. Remove from heat and add in Pal Sweet® Low-Calorie Sweetener. Stir well. Pour the topping sauce over the cake. Sprinkle some silver dragees and mixed peel over.
E-commerce icon
Shop Ajinomoto Product Now!