5 August, 2017
Yuzo Gugelhupf -where east meets west
Today I publish a guest post from Coco:
inspired by the amazing offer in our local fruit and vegetables store I came up with the Idea off creating a citrus Gugelhupf. – not an simple lemon cake but rather more exotic Yuzu flavored one.
Yuzu is mainly cultivated in Japan, but also available in New Zealand. Its incredible fragrant and therefore perfect for baking.
fresh organic yogurt and a mixture of coconut sugar and white sugar and Yuzu liqueur and fresh Tahitian vanilla pods brings out the sweet tangy flavor.
East meets west. Baked in an hand pottered clay Gugelhupf baking dish I bought in France several years ago for to bake the traditional Gugelhupf. The Clay allows the heat to penetrate the cake more than any other material and as an result you get an nice crust with an incredible juicy inside. All the flavor will stay preserved inside for an ultimate citrus experiment. Enjoy.
- 200g Butter
- 125g Sugar
- 125g coconut sugar
- some fresh Vanilla
- 3 tsp Yuzo zest
- 1 tblsp Yuzo juice
- 5 eggs, separated
- 250g yogurt,
- 350g all purpose flour
- 2tsp baking powder
- 1 tbsp yuzo liquor
- Some Yuzo juice and icing sugar
- Preheat oven to 175C , 340F
- Cream butter and sugar
- Add Yuzo zest, Yuzo juice, liquor and Vanilla and beat more to get a creamy mixture
- Add the egg yolks to the cream one after each other. Mix well between before adding the next.
- Mix flour with baking powder and add with yogurt to the cream. Add in little junks, alternating flour and yogurt.
- Beat egg white with a little bit of salt.
- Softly add ⅓ of the egg white to the doug and combine. Add the rest and carefully mix until it is slightly combined.
- Spoon into the baking dish and bake for 60 minutes.
- Once baked, remove cake from baking dish while hot and use a thin but long wooden stick, like a tooth pick, and prick into the cake.
- Drop the juice over the cake so it runs into the little holes.
- Dust with icing sugar