Today is Gugelhupf day! and it’s Claretti day! My friend Clara from the German Lifestyle Blog tastesheriff is collecting Gugelhupf recipes on her blog today.
It is my first food post in a long while and it makes me very happy because I really love styling and photographing food.
A Gugelhupf, Guglhupf, Gugelhopf or Kougelhopf is a southern German, Austrian, Swiss and French (Alsatian) cake specialty. The gugelhupf is a big cake and has a distinctive ring shape. I prefer the mini version of it. You can find a special baking mould here for instance.
The Yuzu I used in the recipe is a citrus fruit, commonly used in Japanese cuisine, which I love and discovered during my honeymoon in Japan in 2008.
You can find the recipe underneath and print it if you want to try it at home.
- - 1 pot (150g) natural yoghurt
- - 3 eggs
- - 2 limes
- - 2 pots (use the yoghurt pot) of caster sugar
- - 3 pots of flour
- - 3/4 sachet of yeast
- - 1/3 pot of vegetable oil
- - a large pinch of yuzu powder
- - 8 large basil leaves
- Preheat your oven to 205 °C (fan oven)
- Put the yoghurt in a bowl and keep the pot for measuring the other ingredients.
- Add the zest and the juice of the limes, the eggs, the sugar, the flour, the yeast, the yuzu powder, the finely chopped basil and the oil.
- Mix thoroughly.
- Butter a mini gugelhupf silicone baking mould.
- Carefully pour the mixture into the mould being careful not to go beyond 3/4 full.
- Place in the middle of the oven for ca. 18 minutes until golden.