Guguluf with candied fruits and cinnamon

Name: Guguluf with candied fruits and cinnamon - Dora K.
Ingredients: 4 eggs 10 tablespoons of sugar 10 tablespoons of flour 1/2 packet of baking powder 1 teaspoon vinegar 1 teaspoon ground cinnamon 4 tablespoons sparkling water 4 tablespoons oil; 6 tablespoons liquid cream => glaze colored candies for decoration

Dessert - Guguluf with candied fruits and cinnamon by Dora K. - Recipia

I have made this guguluf with candied fruit and cinnamon many times, especially when I need a quick dessert that I can leave to cool without anyone watching it. The recipe works well especially in winter or when I have some candied fruit left in the cupboard. The guguluf shape ensures everything bakes evenly and is easy to slice at the end. Quick Info Total time: 50-60 minutes Preparation time: 15-20 minutes Baking time: 30-40 minutes Servings: 10-12 slices (from a classic guguluf mold) Difficulty: easy, requires only attention to incorporation Recipe type: homemade dessert, suitable for regular days or holidays Ingredients 4 eggs 10 tablespoons of sugar 10 tablespoons of flour 1/2 packet of baking powder 1 teaspoon of vinegar 1 teaspoon of ground cinnamon 4 tablespoons of sparkling water 4 tablespoons of oil 100 g of candied fruit For the glaze: 150 g of dark chocolate 5-6 tablespoons of liquid cream For decoration: Colorful sprinkles Preparation method 1. Separate the eggs into two bowls – the yolks in one, the whites in the other. 2. Beat the egg whites with 5 tablespoons of sugar until you get a stiff foam that doesn’t fall off the whisk or mixer blades. It’s important not to beat them too much, so they don’t dry out. 3. The yolks are mixed separately with the other 5 tablespoons of sugar and cinnamon. When the sugar has almost completely dissolved, add the baking powder mixed with vinegar directly over the yolk mixture. Add the oil and sparkling water and mix until everything is combined. 4. Start incorporating the flour and the egg white foam, alternating – one tablespoon of flour, then one tablespoon of egg white foam, and so on, mixing gently after each addition. Use a spatula or wooden spoon, not a mixer, so you don’t lose the air in the mixture. 5. Finally, add the candied fruit to the batter and incorporate it with slow movements, just enough to distribute it throughout the mixture. 6. Pour the batter into the greased guguluf mold (or lined, as preferred). Level it gently without pressing. 7. Place the mold in the preheated oven at moderate temperature. I use 170-180°C in an electric oven, but you can also go with medium flame if you have a gas oven. Leave it for 30-40 minutes or until it passes the toothpick test. If the toothpick comes out clean, it’s done. 8. Remove the mold from the oven and let the cake cool in the mold. Only after it has cooled down do you turn it out onto a plate. 9. For the glaze: melt the dark chocolate together with the liquid cream over low heat or in a bain-marie. Stir until everything becomes fluid and shiny. 10. Brush the cooled guguluf with the glaze, using a silicone brush or a spoon, to cover the entire surface. Sprinkle the colorful sprinkles while the glaze is still soft. 11. Let it sit at room temperature for a few hours to harden the glaze before slicing. Why I make the recipe often It’s one of those cakes that doesn’t require many dishes and is quick to make. It holds up well the next day, not drying out easily. It can be made with what you have at home, without expensive or hard-to-find ingredients. It can be sliced for a snack or coffee. Tips and variations Tips - It’s important to alternate the flour and egg whites, not to add them all at once. This way the mixture stays airy. - Don’t mix vigorously after adding the candied fruit. Slow, wide movements help prevent losing all the air. - If you have very dry candied fruit, you can soak it for 5 minutes in a little warm water or juice, then drain it well before using. Substitutions - Instead of dark chocolate, you can use milk chocolate if you want a sweeter glaze, but the texture will be softer. - Liquid cream can be replaced with sweet cream (for cooking) for a similar consistency. - If you don’t have sparkling water, you can use still water, but the texture won’t be as light. - For candied fruit, you can use any combination you have: raisins, papaya, candied orange peel, dried mango, or even cranberries. Variations - You can add a little grated lemon or orange zest to the mixture if you want a fresher taste. - Without the glaze, it becomes a simple everyday cake. - For holidays, you can replace the cinnamon with a mix of gingerbread spices. Serving ideas - It pairs well with coffee or tea, especially cold, cut into thick slices. - For kids, the colorful sprinkles add a cheerful touch to parties. - It can be taken to a picnic or to the office, as it transports easily and doesn’t crumble too much. Frequently asked questions 1. Can I use butter instead of oil? No for this recipe, it’s designed for oil to keep the cake lighter and not heavy. If you switch to melted butter, the texture changes and it won’t be as fluffy. 2. What do I do if I don’t have a guguluf mold? It also works in a loaf pan or a bundt pan, just make sure it’s not too small. The baking time may vary by 5-10 minutes, so check with a toothpick. 3. Can it be made without candied fruit? Yes, but then it will practically be a simple cinnamon loaf. You can add nuts, hazelnuts, or raisins if you want a different texture. 4. Can the egg whites be beaten in advance and stored in the fridge? I recommend beating them just before use, otherwise, they lose volume and you won’t aerate the mixture as well. 5. How sweet is the cake? It’s moderately sweet, considering the amount of sugar and candied fruit. If you find it too sweet, you can reduce the sugar in the yolks by one or two tablespoons. Nutritional values Estimate for one slice (from 12), without sprinkles: Calories: approximately 220 kcal Protein: 4-5 g Carbohydrates: 32-35 g Fats: 7-8 g The glaze and sprinkles increase the sugar and fat content. These are just estimates, actual values depend on the size of the eggs, the type of candied fruit, and how thick the glaze is. Storage and reheating The guguluf stores well at room temperature, covered, for 2-3 days. If you want to keep it longer, you can put it in the fridge, although it will harden a bit. I do not recommend reheating in the oven or microwave, as the glaze will melt and the cake may dry out. It’s best served at room temperature.

Guguluf with candied fruits and cinnamon

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