We are already heading towards the end of January and I haven’t had a chance to bake. I’ve been away on holiday for two weeks and also made the silly New Year’s resolution of eating less sweets, cookies and cakes, which meant no baking. The resolution of course was out of the window the second I returned from my trip as a lovely present from my friend Steffi from Munich was awaiting me. Surprise, surprise – it’s a baking cook book.
It’s the latest craze from Munich about the Gugl, a bite size mini Guglhupf or bundt cake. The German author Chalwa Heigl couldn’t accept that from a country with a strong cake tradition and coffee culture, no staple cake was competing with the American cup cake or French macaroon, and the Gugl was born. She’s put together a beautiful little book, with lovely pictures and mouth watering recipes like cherry-pistachio, plum-caramel, raspberry-coconut, and many more.
Instead of using a large Guglhupf tin, my present included a cook book and silicon tray for 18 Gugls, similar to a silicon muffin tray but much smaller, producing bite-size mini cakes.
It might be a bit tricky to get the silicon cake tray outside of Germany but it’s available from Amazon.de or the cake tin manufacturer Birkmann. If you can’t get one, a Madeleine tin will do the job.
I had to give it a go immediately and realised that I had to amend the Advocaat-Almond recipe slightly as I didn’t have all the ingredients at hand and replaced the Advocaat with Amaretto and the lemon & orange zest with lime. The result is delicious and encouraged me to keep on experimenting.
It is a great alternatives to muffins, cup cakes an macaroons as the Gugl isn’t as fiddly to make, and slightly less calorific, as no butter cream is needed. I will definitely keep on experimenting with different flavours and maybe even try a savory version.
Make sure you visit the Gugl website, currently it’s only in German but even so, it’s worth a look!
Amaretto Gugl Ingredients (makes 18)
Source: Der Gugl by Chalwa Heigl
Preparation Time: 30 minutes
Baking Time: 11 minutes
You will also need: A Gugl tray (or Madeleine tray), a jug and ideally a silicon brush
- 75g ground almonds (skinned)
- 120g butter (plus a bit more for the tin)
- 70g icing sugar (sieved)
- 60g marzipan
- 3 medium sized eggs (150g)
- 45g flour (sieved), plus a bit more for the tin
- 100 ml Amaretto (Original recipe: 100ml Advocaat)
- Zest of one lime (Original recipe: 1/2 lemon & 1/2 orange)
1. Preheat the oven to 210°C/fan oven 190°C (410°F/fan oven 374°F).
2. Place the Gugl tray onto a baking tray, (the silicon tray become very wobbly when filled with the dough and trying to place it in the oven), melt a small amount of butter and apply the butter into the individual shapes with a silicon brush. Finish by flouring the individual moulds, making sure you shake out any excess flour.
3. Melt 20g of the butter in a pan and add 20g of the icing sugar and 25g of the ground almonds. Caramlise until the crumbs are crunchy and brown. Pour onto several sheets of kitchen roll and leave to cool down.
Note: Keep stirring as the almonds catch very easily and you don’t want them to become bitter.
4. Grate the marzipan. (I know this sounds strange but it’s much easier to combine with the butter and icing sugar in step 5).
5. In a larger pan, melt the remaining butter (80g) and add the grated marzipan and icing sugar (50g) on a low heat and stir with a wooden spoon until everything is combined.
6. Remove from the heat and let to cool down.
7. Once cooled, add the remaining almonds (50g), flour, grated lime zest and eggs and combine with a wire whisk, until you’ve got a smooth dough. Add the almond crunch at last.
8. The dough is very liquid, transfer to a jug and pour into the individual Gugl forms. Make sure you fill all 18 to the rim.
9. Place in the oven and bake for 11 minutes until puffed up and until lightly brown.
10. Remove from the oven and cool down for 5 minutes on a cooling rack before removing from the tray and serve immediately or store in an air tight container for 2-3 days. They do, however, taste best on the day of baking.
Note: If you have any dough left, just pour the remains into a muffin tin and bake once the first lot of Gugls are finished. In case you’ve got a fan oven, just do them all in one go.
Happy New Year’s baking!!!
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