Oriental gugelhupf with figs and pistachio
easy
75 mins
75 mins
Ingredients
- 200 g Butter or margarine
- 200 ml Milk
- 500 g Flour
- 2 packages Dry yeast
- 1 package Vanillin sugar
- 1-2 TEASPOONS Harissa spice powder preparation
- 100 g Sugar
- 2 Eggs (size M)
- 200 g dried figs
- 150 g dried cranberries
- 75 g crushed pistachio kernels
- 150 g Icing sugar
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Melt the fat. Add milk, warm it up and take it off the stove. Put flour, yeast, vanillin sugar, spice and sugar in a bowl and mix well. Add lukewarm fat-milk mixture and eggs, knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes.
- 2
Cut figs and cranberries into small pieces. Knead fruits, except 2-3 tbsp. for decoration, and 60 g pistachios. Pour the dough into a greased cake tin (2 litres capacity), cover and leave to rise for about 40 minutes. Bake the ring cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for 45-55 minutes (stick test). If the cake gets too brown, cover with aluminium foil. Remove the cake, let it cool down a little, turn it onto a cake rack and let it cool down. Sieve the icing sugar into a bowl. Mix with lemon juice to a thick glaze.
- 3
Bake the ring cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for 45-55 minutes (stick test). If the cake gets too brown, cover with aluminium foil. Remove the cake, let it cool down a little, turn it onto a cake rack and let it cool down. Sieve the icing sugar into a bowl. Mix with lemon juice to a thick glaze. Pour the icing over the cold cake, decorate with remaining fruit and pistachios and leave to dry for 30-45 minutes
- 4
waiting time 4 hours
Nutrition Facts
300 kcal
44 g
12 g
5 g