Thursday, 7 May 2020

Gugelhupf Cake Recipe

Gugelhupf Cake

This is one of my favourite treats and reminds me of my holidays in Zell am See and Innsbruck with my husband. Served both in cafés and Austrian homes, Gugelhupf cake is an absolute classic. There are also sweet raisin-filled yeast bread versions of this cake but the marbled one is equally as delicious.

this is a picture of gugelhupf cake dusted with icing sugar

You will need
  • 170g unsalted butter
  • 4 eggs, separated
  • 330g  plain flour
  • 170ml milk
  • 330g icing sugar (plus a little extra to decorate)
  • 1 tsp vanilla extract or vanilla sugar
  • 3 tsp baking powder
  • 3 tsp cocoa
  • Preheat your oven to 170°C  and coat the bundt cake tin with plenty of melted butter.
  • Whisk the butter with the egg yolk until foamy, add all the icing sugar, and stir until creamy. Add vanilla extract or sugar (sachets of vanilla sugar are very common in Austria and Germany but I've never seen them here)
  • Beat the egg whites until stiff. Sift together the flour and baking powder. Mix half of the flour into the butter mixture and combine. Add the milk, combine, then add remainder of the flour. gently fold in the egg whites.
  • Pour roughly half of this mixture into the cake tin. Add cocoa to the rest and mix. Pour the darker batter on top of the lighter one into the tin.
  • Drag the handle of a wooden spoon or a fork through the batter and wave it around to achieve the marbled look.
  • Bake for 50 minutes. Let cool for a few minutes on a cool rack, then take the cake out of the pan. Dust with icing sugar before serving.

    If you have a go at baking this please tag me in any photos you share, I would love to see.

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Wednesday, 15 April 2020

Kimchi fried rice - Kimchi-bokkeumbap 볶음밥

I'm always inspired by my friends Instagram story cook-alongs (I'm looking at you Sophie) but end up eating the same handful of meals on repeat.  I've got a lot more time to cook now that I'm currently working from home and cutting out my daily commute so no excuse not to try some more adventurous dishes.

I've attempted to cook kimchi fried rice for friends a few times but the recipe I'm sharing here is my favourite version. Kimchi fried rice (Bokkeumbap) is a popular Korean fried rice dish that is a great way to use leftovers and provides a super quick and comforting meal. This Korean recipe takes only 20 mins to make from prep to dinner table, ideal for a midweek treat. 

This dish is easy to customise and I've made it with less chilli flakes for friends who don't like things as hot as I do. You can also swap out the pork for tofu, spam or bacon and drop the egg and swap the kimchi for a vegan variety.

Serves: 2
Preparation time: 5 mins
Cooking time: 15 mins 

You will need:
  • 115 grams kimchi, chopped (I used this one)
  • 3 tablespoons of kimchi juice 
  • 2 teaspoons gochugaru (chilli flakes)
  • 1 teaspoon gochujang 
  • 1 teaspoon soy sauce 
  • 2 teaspoons sesame oil 
  • 2 servings cooked rice (day old is best) 
  • 115 grams pork belly 
  • 2 Spring onions (finely chopped) 
  • 2 eggs 
  • 1 clove garlic, finely chopped  
  • Cook chopped pork belly in frying pan until slightly browned  
  • Add half of the spring onion and all of the kimchi and cook on high heat 
  • Mix the kimchi juice, garlic, gochujang, gochugaru, sesame oil and soy sauce together  
  • Add the rice and mixed ingredients to the pan and reduce heat to medium
  • Stir until everything is well incorporated and the clumps of rice are broken up, cook for 3 to 4 minutes. 
  • Top with a lovely, runny fried egg and sprinkle with sesame seeds and remaining onions to serve.

    I've also made a recipe card for those who like to print and save these kinds of things 😊
This is a photo of kimcho fried rice with an egg on top

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