Made in Tirol: The Ultimate Gugelhupf Recipe Based Entirely on Local Ingredients


A cake that is based entirely on local ingredients, all grown and produced in Tirol… Can this work? Inspired and talented cake expert Marian Moschen has ‘invented’ a Tirol Bundt cake that is based entirely on local ingredients, including walnuts and honey.

The Gugelhupf is a popular cake for any occasion in Austria that is traditionally baked in a distinctive circular Bundt mould (called Bundt cake in English). Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition. Cooking with fresh, high-quality, locally sourced ingredients has been one of the most cherished notions of the food world in the last few years.

When it comes to baking, however, it’s not that easy to use only local ingredients. Think exotics like vanilla, cocoa or cinnamon that are native to tropical regions. Even sugar is often shipped halfway across the continent before we store it in our pantry.

Marian Moschen is passionate about baking, has published several books on the topic and is one of Austria’s most successful food bloggers with his Mann backt site. The idea of presenting hyper-local tastes appeals to him, so he started experimenting with pairing only ingredients found in Tirol. Eventually, he ‘invented’ a fluffy Tirol Bundt cake that is based entirely on local ingredients. He substituted imported sugar with Tirol honey and refined the cake with walnuts. Marian’s skill and passion for flavourful baking produces a winning recipe – there’s certainly no compromise on taste. So, for any of you that would like to bake a cake ‘made in Tirol’, we urge you to try this recipe!


    • 150 g butter, at room temperature
    • 6 eggs (separated)
    • 200 g honey
    • 150 ml cream
    • 50 g ground walnuts
    • 100 g spelt flour
    • 100 g wheat flour
    • 100 g coarsely chopped walnuts
    • 1 teaspoon baking powder
    • A dash of salt
    • Butter and flour for the Bundt pan


  1. Separate the eggs, preheat oven to 175°C and thoroughly grease the Bundt pan with butter.
  2. Place the butter and half of the honey in a in a mixing bowl and beat together until the mixture looks fluffy. Add the remaining honey to the batter, beating gently to combine.
  3. Add the egg yolks to the butter/honey mixture one at a time. Wait until each egg is absorbed into the mixture before adding the next.
  4. Mix flour with baking powder and the ground walnuts, and stir into the batter. Add the cream and beat until the batter is smooth and fluffy.
  5. In a separate mixing bowl, beat egg white with salt until firm.
  6. Chop remaining walnuts coarsely to bump up the cake’s flavour.
  7. Add the firm egg whites to the dough, beating gently to combine. Stir in the coarsely chopped walnuts.
  8. Scoop the batter into the prepared pan and bake the cake for 60 minutes.
  9. Remove the cake from the oven and let cool. After 10 minutes, unmould the cake, and allow it to cool completely.

Having worked overseas for years, Klaus Brunner came back home to explore Tirol with camera and microphone in tow. Home is where your heart is.

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