Greek yoghurt cake (Gugelhupf)

Name: Greek yoghurt cake (Gugelhupf)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Greek cream yoghurt (empty cup=250 ml capacity); 1/2 (100 g) Cup of pistachio kernels; 200 g soft butter; 1 pinch Salt; 1 (240 g) Cup of sugar; 4 Eggs (size M); 1 1/2 (250 g) beaker flour; 1 TEASPOON Baking Powder; 7-10 Tbsp Juice of 2 lemons; 1/2 (125 g) Cup of honey; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Greek cream yoghurt (empty cup=250 ml capacity)
1/2 (100 g) Cup of pistachio kernels
200 g soft butter
1 pinch Salt
1 (240 g) Cup of sugar
4 Eggs (size M)
1 1/2 (250 g) beaker flour
1 TEASPOON Baking Powder
7-10 Tbsp Juice of 2 lemons
1/2 (125 g) Cup of honey
7-10 Tbsp Fat and flour

Directions

1
Pour yoghurt into a bowl. Wash and dry the cup. Finely chop the pistachios. Beat butter, salt and sugar with the whisk of the hand mixer until creamy, add eggs one after the other. Mix the pistachios, except 2 tablespoons, with flour and baking powder. Stir yoghurt into the butter-sugar mixture and then fold in the flour mixture with a whisk.
2
Grease a ring cake tin (2 litres capacity) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Take out and let cool on a cake rack. Turn out of the tin lukewarm. Bring lemon juice and honey to the boil, brush the ring cake with it and sprinkle with the remaining pistachios
3
1 hour waiting time