For the dough:

• 360 g flour
• 42 g fresh yeast
• 100 ml lukewarm full-fat milk
• 120 g sugar
• 3 egg yolks
• 2 eggs
• 180 g soft butter
• 70 g candied orange peel, diced
• 70 g candied lemon peel, diced
• 70 g raisins
• grated rind or ½ untreated orange and ½ untreated lemon
• 1 pinch of salt
• 20 g melted butter for the mould/ramekins
• 40 g flaked almonds for the mould/ramekins

For the glaze:

• 150 g sugar syrup
• 6 tablespoons orange liqueur

For dusting:

• icing sugar

Advent ring cake


For a 22 cm Gugelhupf mould or for eight ramekins with a diameter of 11 cm and 6 cm high.

1. To make the dough, combine 125 g of flour, the crumbled yeast and the milk and stir well. Cover and leave to prove in a warm place for 30 minutes. Add the remainder of the flour, the sugar, the egg yolks, the eggs, butter, candied orange and lemon peel, raisins, the orange and lemon rind and the salt to the dough and knead well until smooth, using the dough hook of a hand mixer. Cover with a clean cloth and leave to prove in a warm place for about 45 minutes.

2. Brush the mould or ramekins with the melted butter and then sprinkle in the flaked almonds. Fill the mould or ramekins three-quarters full with the dough, leave to prove again for about 10-20 minutes. Bake the ramekins in a preheated oven at 180 °C for about 30 minutes, the large mould for about 60 minutes.

3. To make the glaze, stir together the sugar syrup and orange liqueur. Turn the cake out onto a cooling rack. Brush evenly with the sugar-and-orange glaze. Finally, dust with the icing sugar. Wrapped in cling film, the cake will keep for about 2 weeks. The perfect pre-Christmas gift!