Gugelhupf with raisins and marzipan

Ingredients for 1 servings:

• 250 g butter, soft
• 150 g sugar
• 1 pinch(s) salt
• 1 tsp orange peel, grated or a few drops of flavoring
• 5 eggs
• 1 tbsp rum, if you like
• 200 g flour
• 1 packet of baking powder
• 100 g dark chocolate, chopped
• 100 g raisins or a little more
• 75 g almonds, chopped
• 200 g marzipan paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Very juicy and quick to make

Butter and flour a Bundt cake pan well. Separate the eggs, beat the egg whites with 50g of sugar until stiff peaks form. Mix the softened butter with 100g of sugar, a pinch of salt, and the orange zest until well combined. Cut the marzipan into small cubes and add to the butter mixture along with the egg yolks and rum. Beat everything until creamy. Pour the beaten egg whites onto the butter mixture. Mix the flour and baking powder and sift them over the top. Mix well with a spatula, folding in the raisins, chocolate, and almonds. Pour the batter into the prepared pan. Bake in a preheated oven (160°C fan/convection oven) for 50 minutes. Let the cake cool in the pan for another 5 minutes, then turn it out and let it cool completely. If you like, sprinkle some powdered sugar on top.