Cinnamon rolls are easy and quick to make. You can do all the preparations in…
You can always serve a tasty Gugelhupf as dessert, but how about serving it as part of lunch at Easter or Christmas? While in this recipe we will only ‘fill’ the Gugelhupf with poppy seeds, the orange icing adds a delicious and refreshing taste to it, as well as giving it an incredibly festive look!
FOR THE GUGELHUPF
100 g soft butter + extra for greasing
80 + 20 g sugar
50 g self rising flour
100 g almond flour
1 organic lemon
50 g poppy seeds
milk (if required)
FOR THE ICING
100 g icing sugar
20 ml orange juice
Ignite the charcoal in the Big Green Egg with the convEGGtor and the Stainless Steel Grid. Bring to a temperature of 180°C. Grease a small Gugelhupf tin with butter.
Separate the egg yolks from the whites. Set the whites apart in a separate bowl for later. Mix the butter with 80 g of sugar and beat the yolks into the mixture. Fold the self rising flour and the almond flour into the egg yolk mixture. Grate the lemon peel (the lemon itself can be kept for several more days) and fold together with the poppy seeds into the batter. If the batter becomes too dense, thin it with a splash of milk. Beat the egg whites with a clean whisk or electric mixer until stiff and beat 20 g of sugar into this. Fold the egg whites into the batter.
Pour the batter into the greased tin. Place the tin on the grid and close the lid of the EGG. Bake the Gugelhupf for approx. 35 minutes until golden brown.
Remove the tin from the EGG and empty the cake out onto a rack to cool.
For the icing, heat the icing sugar and the orange juice in a pan while stirring. Pour the icing over the cooled Gugelhupf.