Mini Orange Ricotta Bundt Cake

• Put the very soft butter in the mixing bowl of the food processor. Add the marzipan - I press it through a potato press, it is much easier to work with. Now open both well together.
• Gradually fold in the eggs one by one. Then stir in the ricotta and the orange zest and finally stir in the flour.
• Now preheat the oven to 210 degrees. Butter the mini jelly cake tin well and fill the batter into the tin either with a piping bag with a small nozzle or with a teaspoon. To avoid air bubbles, gently chop the shape up a few times and then place the Gugelhupfe on the middle rail of the oven for 14 minutes.
• Leave to cool for a few minutes in the tin, then remove from the tin and place on a wire rack to cool completely.

tip

• If you like, you can sprinkle the mini Gugelhupfe with powdered sugar, it would have been too sweet for us.