See Ingredients

Aranzini Gugelhupf

  1. Soak the saffron in gently-heated rum.
  2. Preheat oven to 170 °C and grease Gugelhupf mould with melted butter. Dust with flour.
  3. Beat the eggs and whip up with water to make a generous foam. Pour in the oil and, after beating briefly, add the sugar. Continue to beat to a cream until the mixture has again clearly grown in volume.
  4. Add the flour to the baking powder, pine kernels and candied orange peel and mix. Add the softened saffron. Pour into the mould and bake for around 55 – 65 minutes. Allow to cool and tip out. Sprinkle with icing sugar or glaze.
  5. Glaze: Mix icing sugar with lemon juice and stir in sufficient water to form a velvety glazing mix. Cover the Gugelhupf with the glaze and leave to harden.


Source: Austrian National Tourist Office


Finnish Karelian Pies

Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.


  • 250 g plain flour
  • 5 eggs
  • 125 ml water
  • 125 ml oil
  • 200 g granulated sugar
  • 15 g baking powder
  • 50 – 80 g each of aranzini (or candied orange peel) and pine kernels (chopped chocolate is also an option)
  • 2 cl rum
  • Saffron strips

Lemon glaze

  • :
  • 200 g icing sugar
  • 1 tbsp. lemon juice
  • 4 tbsp. water, if preferred mixed with a shot of clear schnapps

Want to know more about Europe?

Register to the newsletter here: