Mohn Guglhupf - Austrian Poppyseed Bundt Cake
Gugelhupf meets Austrian Poppyseeds
Our poppyseed and chocolate version of the Austrian marble cake. Chocolate and grey poppyseeds from a small mill in the beautiful Waldviertel in the North of Austria add nuttiness to this moistness to the classic Bundtcake recipe (ca. 12 portions).
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Allergens: gluten, dairy, eggs, nuts (walnuts, chestnut, hazelnut), soy, sulphur. Contains rum For more information on allergens click here to see our allergens info page.
Ingredients: Eggs, Butter, Poppyseed ground, Dark Chocolate, Caster Sugar, Apricot Jam (Apricots, glucose-fructose syrup, sugar, pectin, citric acid, ascorbic acid), Walnuts ground, Icing Sugar, Plain Flour, Vanilla Sugar (aroma, sugar), Lemon, Rum, Cinnamon, Baking Powder
Our cakes are made fresh with no preservatives. For better tasting cakes, please keep refrigerated and consume within 5 days of receiving delivery.
Frequently Asked Questions
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All our cakes are made fresh to order in our London kitchen and have at least 3 days shelf life when they arrive. Less creamy ones like the Linzer or Sachertorte will last even longer (over 6 days)
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Once the temperature rises over the summer months in the UK, we begin to send ice packs in parcels to keep cakes cool.
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Most of our cakes can be frozen as a whole or in pieces. We do not recommend freezing the creamy cakes like Esterhazy, Maronitorte and Cheesecake though.
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Yes, please refrigerate all cakes to ensure they stay fresh for as long as possible.