Pistachio and beetroot Gugelhopf

Total time: 1hr 20m
Preparation Time: 30m

For 16 piece


Vanessa (FOOBY Team)

Nutritional Information

Contains 386 Kcal, 7g Protein, 41g Carbohydrates, 21g Fat


  • Cake mould
  • a little white flour
  • a little butter, soft
  • Cake mixture
  • 200 g butter, soft
  • 220 g sugar
  • 0.25 tsp salt
  • 4 eggs
  • 150 g cream quark
  • 1.25 tsp baking powder
  • 150 g shelled ground almonds
  • 250 g white flour
  • 70 g unsalted, shelled pistachios
  • 100 g dried cranberries
  • 3 tbsp beetroot juice
  • Icing
  • 150 g icing sugar
  • 2 tbsp beetroot juice
  • Utensils
  • One ring-shaped cake mould (holding approx. 2 l)

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  • Cake mould

    Brush the ring-shaped cake mould with a little butter, dust with flour.
  • Cake mixture

    Place the butter in a bowl, whisk in the sugar and salt.
  • Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark.
  • Mix the flour, almonds and baking powder and stir into the mixture.
  • Divide the mixture into 2 portions. Coarsely chop the pistachios, set aside 2 tbsp. Mix the remaining pistachios and the cranberries into one half of the cake mixture.
  • Mix the beetroot juice into the other half.
  • To fill

    Using tablespoons, spoon the cake mixtures alternately into the prepared cake mould.
  • To bake

    Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip onto a cooling rack and leave to cool completely.
  • Icing

    Combine the icing sugar and beetroot juice, pour over the cake, sprinkle with the reserved pistachios, leave to dry.
  • Shelf life:

    Wrap in cling film and keep for approx. 2 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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