A German and Austrian yeasted leavened cake with raisins and almonds, filled with marzipan, and baked in a distinctive ring pan, similar to Bundt cake.
Hola!
Today I bring you a German and Austrian yeasted leavened cake with raisins and almonds, filled with marzipan, and baked in a distinctive ring pan, similar to Bundt cake. Great for breakfast and merienda.
Inspired by The Great British Bake Off, I based the recipe on this one, which uses marzipan, but I have seen online that most recipes don’t. Up to you!
VEGAN GUGELHUPF CAKE
Makes: 16 people
Prep: 30 minutes (+ proofing times)
Bake: 45 minutes
INGREDIENTS
200g raisins
1/4 cup Amaretto
Dough
1/4 cup unsweetened soya milk
7g dried yeast
500g white flour
100g brown sugar
1/2 tsp. salt
200g vegan butter, softened
1 lemon, zest
300g marzipan, ready to roll
Icing sugar
INSTRUCTIONS
- Soak the raisins in the Amaretto in the fridge overnight.
- Warm up the soya milk (microwave), mix with the yeast and set aside until it starts bubbling up. Mix all the dry ingredients and add in the yeast milk, softened butter and zest. Knead until it's not sticky anymore (10 minutes) or in a stand mixer at low speed for about 2-3 minutes.
- Add the drained raisins, mix well, and let it rest covered at ambient 1-2h or until it doubles its size.
- Grease the Gugelhupf or bundt pan with vegan butter. Make a log with the marzipan, as long as to make a ring inside the pan. Shape the dough as long as the ring, and as wide as needed to engulf the marzipan, which needs to be fully covered by the dough, making sure is well sealed. Place the dough in the pan, seam down, and let it proof covered for 1h or until it doubles its size.
- Bake in a preheated oven at 180°C for 40-45 minutes or until nicely brown. Place on a cooling rack for 15 minutes.
- Put the cooling rack against the top of the tin and flip the cake to get it out of the tin. Once fully cooled down, dust with icing sugar.
You can keep it at ambient for a couple of days, but it will be best eaten fresh out the oven.
Bon profit!