Friday November 28, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 2 cups flour
1 tsp baking powder
½ tsp salt
¾ cup sugar
2 eggs
½ cup olive oil
½ cup milk
Zest of 2 lemons
1 tsp chopped rosemary
Glaze
½ cup icing sugar
Juice of 1 lemon
Method
Mix dry ingredients.
Whisk wet, fold into dry.
Bake 35–40 mins at 180°C.
Drizzle lemon glaze. Garnish with candied rosemary.
Instructions:
- In a stand mixer, beat softened butter with icing sugar until light and fluffy.
- Add egg yolks one at a time, mixing just until incorporated. Once all yolks are added, stop mixing and set aside.
- In a separate bowl, sift together cake flour, cocoa powder, and baking powder. Stir in the grated dark chocolate.
- In another bowl, whip egg whites with sugar until soft peaks form (meringue consistency).
- Add one-third of the meringue to the butter mixture, followed by the flour mixture and red wine. Add vanilla, salt, cinnamon, cloves, and orange reduction.
- Gently fold in the remaining meringue by hand until just combined. Do not overmix.
- Pour the batter into greased Gugelhupf moulds.
Baking Instructions
- Bake at 170°C top heat / 160°C bottom heat.
- Bake for 25 minutes with the lid on, then for an additional 20–25 minutes without the lid, or until a skewer comes out clean.
Serving Suggestions
Let the cakes cool completely before removing from the moulds. Dust with icing sugar or drizzle with a dark chocolate glaze if desired.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
