Today you will learn a fantastic a German word: GUGLHUPF (ring cake).
While I’m gonna sit here for a while and smile thinking about how you twist and bend your tongue to pronounce it, you can read up on the history.
Apparently the word originates from the word for “hood” and describes a round cake with a whole in the middle, traditionally containing yeast, flour, egg, milk, raisins and almonds. After baking you glaze it with chocolate or dust it with icing sugar. Some sources say it dates back when baby Jesus was born, but I don’t want to bore you with a history lesson if all you really want is cake!
I made a slightly lighter version of the traditional recipe – I made a normal cake dough and filled it in a miniature tray.
250 g warm butter
250 g sugar
1 teaspoon of rum extract
250 g white flour
½ a pack of baking powder
a little bit of icing sugar
1 spoon of raisins
1 spoon of almonds
a silicone mould for mini bundt-cake … GUGLHUPF!!
You don’t necessarily need exactly the same mould, you could also use a mould for ice cubes or weirdly shaped chocolate, just make sure you don’t have too many small details.
Boil some water and pour it over the almonds and the raisins. It will make them soft and easier to chop. Preheat the oven to 180 degrees.
Mix the sugar and the eggs until they are creamy and have a nice golden colour. Add the butter and the extract and continue mixing. Add the flour, mixed with the baking powder. For a finer texture, put the flour mix through a fine sieve. Take the almonds and raisins out of the water, press any water out and chop them very very finely. If that’s too much effort you can also mix them in a food processor.
Mix them into the dough.
Spray your moulds (I use some olive oil spray, but you can also use a cloth with butter) and fill your dough in. Transfer them to the oven. They take approximately ten to fifteen minutes depending on your oven, so make sure you keep an eye on them. The dough will probably last for about 25 muffins, if you loose your patience you can always put it in normal muffin cups and increase the baking time to about 25 minutes.
Dust the cool guglhupfs with icing sugar and enjoy with a lovely cup of tea.