Walnut and Yogurt Guguluf

Name: Walnut and Yogurt Guguluf
Ingredients: 4 eggs; 200 g sugar; 1 teaspoon vanilla extract; 159 ml oil; 200 g flour; 200 g ground walnuts; 1 packet baking powder; 250 ml yogurt; 2 tablespoons chocolate chips (optional)

Dessert - Walnut and Yogurt Guguluf by Casandra H. - Recipia

The walnut and yogurt guguluf is the kind of cake I make when I want something simple for my morning coffee. It comes out fragrant, fluffy, and slightly moist thanks to the yogurt, while the walnuts add a pleasant texture. You can also add some chocolate chips at the end if you want a richer flavor. It’s easy to prepare, and baking takes about 50 minutes. Quick Info Preparation time: not specified in the original recipe Baking time: about 50 minutes Total time: preparation time not specified; baking takes 50 minutes Servings: the number depends on the slice size; one guguluf can be cut into approximately 10-12 slices Difficulty: easy Recipe type: guguluf, yogurt and walnut cake, suitable for breakfast or coffee Ingredients 4 eggs 200 g sugar 1 teaspoon vanilla extract 159 ml oil 200 g flour 200 g ground walnuts 1 packet baking powder 250 ml yogurt 2 tablespoons chocolate chips, optional For the mold and decoration Butter, for greasing the pan if using a mold that requires it Powdered sugar, for decoration Preparation Method 1. Prepare the guguluf mold If using a classic mold, grease it with butter before you start preparing the batter. If using a silicone mold, it can be used without greasing, as was done in the original recipe. 2. Beat the eggs with sugar Place the eggs and sugar in a bowl and mix until the mixture doubles in volume. This is an important first step for the texture of the cake, so don’t rush. When the mixture becomes lighter in color and more aerated, add the vanilla extract. 3. Incorporate the oil Pour the oil in a thin stream while continuing to mix. Adding it gradually helps to homogenize the mixture and prevents the ingredients from separating. 4. Prepare the dry ingredients Mix the flour with the ground walnuts and baking powder. No complicated processing is needed; it’s important that the baking powder is evenly distributed among the dry ingredients. 5. Combine the mixture Add the flour, walnut, and baking powder mixture to the egg mixture, alternating with the yogurt. Add a little of each and mix after each addition until all ingredients are incorporated. Alternating the flour with the yogurt helps achieve a homogeneous batter that is easier to mix. Continue until all ingredients are used and there are no dry flour portions left. 6. Add the chocolate Finally, add the chocolate chips if you chose to use them. Gently mix just enough to distribute them throughout the batter. 7. Bake the guguluf Pour the batter into the prepared mold and level it gently if needed. Place the mold in the oven at a moderate temperature and bake for about 50 minutes. Check the guguluf with a toothpick. If it comes out clean, the cake is baked. If there are traces of batter, it needs to bake longer and should be checked again. 8. Cool and decorate After baking, turn the guguluf out onto a kitchen rack and let it cool. Once cooled, dust it with powdered sugar. It is not recommended to cut it immediately while it is still very hot, as the crumb is still fragile and the slices may break more easily. Why I make this recipe often I love it because it pairs well with morning coffee and doesn’t require a cream or complicated decoration. The yogurt keeps the crumb pleasantly soft, and the walnuts provide enough flavor and texture. The chocolate chips are optional, so the guguluf can also be made in a simpler version. It’s also a practical recipe when I want a baked dessert in a guguluf shape without preparing multiple components separately. Tips Beat the eggs with the sugar until they clearly increase in volume. This step contributes to the final texture of the cake. The oil should be added gradually, in a thin stream, while mixing. If poured all at once, it may be harder to homogenize the mixture. When adding the flour, walnuts, and baking powder, mix only until the mixture becomes uniform. There is no need for prolonged mixing after adding the flour. The mold should be filled with batter before baking, but it is not advisable to fill it to the brim. The original recipe does not specify an exact filling level, so use the size of the mold for which the batter is intended. The toothpick test remains the safest check, as baking time can vary depending on the oven and the mold used. Substitutions For this recipe, yogurt is part of the basic composition, and no specific substitution is indicated in the original recipe. For the closest result, use plain yogurt. The chocolate chips can be omitted without altering the other ingredient quantities. They are mentioned as an optional ingredient. The silicone mold can be used without greasing, while for a classic mold, the butter mentioned in the recipe is necessary. Variations The guguluf can be made without chocolate chips, maintaining the flavor of walnuts and vanilla. If using chocolate chips, add them at the end and incorporate them gently, so as not to lose the air incorporated into the batter. The original recipe does not contain cocoa, even though it is labeled as "cocoa cake." For the version presented here, the ingredients are those listed above, without any cocoa added. Serving Ideas Serve the guguluf after it has cooled and been dusted with sugar. It pairs well simply with coffee, tea, or milk. The slices can be placed directly on a platter without any additional toppings. The walnut and yogurt crumb is flavorful enough to be served as is. Frequently Asked Questions How long does the walnut and yogurt guguluf bake? The time indicated in the recipe is about 50 minutes at a moderate temperature. However, check the center with a toothpick before removing it from the oven. Is it necessary to grease the guguluf mold? Not in all cases. A classic mold is greased with butter, while the silicone mold used in the original recipe did not need greasing. Can I omit the chocolate chips? Yes. They are optional and can be removed without changing the quantities of the other ingredients. Why are the flour and yogurt added in several stages? Flour, walnuts, and baking powder are added alternately with the yogurt to help the batter homogenize more easily. Add successive amounts from the two mixtures and mix after each addition. When is the best time to dust the guguluf? After it has been turned out onto the rack and has cooled. Powdered sugar stays better on the surface if not sprinkled over the hot cake. Nutritional Values The values below are estimates, as they depend on the type of yogurt used, the size of the eggs, and the exact amount of chocolate chips. The estimate is calculated for one slice out of 10, using the version with chocolate chips. One slice of guguluf, approximately 1/10 of the total amount: Calories: approximately 460-480 kcal Protein: approximately 8-9 g Carbohydrates: approximately 36-40 g Fats: approximately 29-32 g These values include sugar, oil, and walnuts, which significantly contribute to the energy intake. If the guguluf is cut into more slices, the values for each serving decrease proportionally. A version without chocolate chips will have slightly fewer calories and carbohydrates. Storage and Reheating Store the guguluf covered at room temperature after it has completely cooled. Since it contains yogurt, it is best kept away from excessive heat and moisture. The slices can be eaten cold or left at room temperature for a bit before serving. Reheating is not necessary. If you prefer the cake slightly warm, heat only the slice you plan to serve for a short time, without drying out the crumb.

Walnut and Yogurt Guguluf

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