Almond & Yogurt Gugelhupf

If you’ve been following my blog long enough, you’ve might have noticed my obsession with nuts. Not a single day goes by, where I do not relish nuts in some form or the other. Be it in salads, smoothies, granola, or just a handful at a time. And if a girls got to eat her dessert and not feel a 100% guilty about it, she’s got to switch half the flour quanity for nut flour. Look at the bright side … cake just is not a wee bit healthier.

Almond & Yogurt Gugelhupf 1

And as if being nuts about nuts wasn’t enough, I’m nuts about little cakes too, specially mini bundts. Not to mention nuts about a plain old classic vanilla glaze, drizzled over a not too sweet cake. Thats got to be all my favourite things put together in one. I sure fell in love with these. They’re so perfect to deck up any Party Table or ideal for High Tea or even make great give aways to loved ones. This recipes makes 9 mini bundts / gugelhupfs. A tip though, and I say this with experience, taste your nuts before you use them. One bad oily bitter nut can ruin your dessert. Use ready almond flour or simply make some yourself. I’ve also used a teeny weeny amount almond extract, in the vanilla glaze to compliment the almond flour in the gugelhupfs.

Almond & Yogurt Gugelhupf 2

Ingredients

For the Cake

  • 200 gms flour
  • 200 gms almond flour
  • 200 gms sugar
  • 150 gms butter , melted and cooled
  • 4 eggs
  • 250 gms thick yogurt
  • 1 tablespoon vanilla extract
  • 2 tsps baking powder

Preheat the oven to 180 ° C . Place the eggs, sugar and vanilla extract in a bowl and beat until fluffy. Stir in the melted butter slowly. Add the flour, almonds and baking powder and stir in gently together with the yogurt. Pour the batter into the baking pan and bake 25 minutes. Let it cool for 10 minutes in the mold and turn them out. Allow to cool completely on a wire rack before you glaze them.

For the Glaze

  • 1 heaped cup icing sugar
  • a few drops of almond extract
  • 1 tsp of vanilla extract
  • 1 tablespoon cream
  • almond flakes for garnish

Mix all the glaze ingredients together except the almonds. Give it a good stir, add a little milk if its too thick. Drizzle over cakes and top with almonds. Store in air tight container. Ideally you won’t need to, they get over pretty fast.

 

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Comment :

Lovely! Those pretty and delicate gugelhupf must taste wonderful.

Cheers,

Rosa

Kajal

Thank you Rosa, they were over almost instantly !

Shah

how did you manage the shape of these mini cakes?
How does the mould look like?

if they taste as good as they look, oh man!

Wow, these look amazing! I LOVE nuts too and eat them everyday.

Tasty recipe, looking forward to try it. Stefano http://eatmeimitalian.com

These look amazing. Thank you for sharing !

Hi!… Came across ur blog!!…Great effort…happy to follow ur blog. Please do visit my space!!
http://www.rachnas-kitchen.com/

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