Swirl cake

Total time: 2hr 55m
Preparation Time: 45m

For 10 piece

Nutritional Information

Contains 292 Kcal, 8g Protein, 43g Carbohydrates, 10g Fat


  • Yeast dough
  • 400 g zopf flour
  • 0.25 tsp salt
  • 0.5 cube yeast (approx. 20g), crumbled
  • 80 g butter, cut into pieces, soft
  • 80 g sugar
  • 1.5 dl milk, lukewarm
  • 1 eggs, beaten
  • Filling
  • 250 g half-fat quark
  • 4 tbsp ground almonds
  • 100 g candied orange peel, finely chopped
  • 4 tbsp sugar
  • 1 organic orange, used grated zest only
  • Bake
  • 4 tbsp bitter orange marmalade, passed through a sieve
  • Utensils
  • For a spring form tin approx. 24 cm in diameter, greased

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  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Filling

    Mix all the ingredients in a bowl. Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 40 x 50cm. Spread the filling over the dough, leaving a free edge of about 1 cm. Roll the dough up from the long edge and, without exerting pressure, slice into about 10 pieces with a bread knife. Spread the swirls out evenly in the prepared tin, cover and leave to rise for another 30 mins. or so at room temperature.
  • Bake

    for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove the cake, coat immediately with the jam, allow to cool in the tin for about 10 mins., remove from the tin, slide the cake onto a cooling rack, leave to cool.

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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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