BAHLSEN
Cute Gingerbread Gugelhupfs
Makes 12
To prepare the mixture:
100 g dried apricots
125 g butter or margarine
75 g runny honey
For the dough:
3 eggs (medium)
Zest of ½ an untreated orange
1 tbsp. orange juice
200 g wheat flour
2 level tsp. baking powder
½ tsp. gingerbread spice
A pinch of ground cinnamon
For the icing:
100 g plain chocolate coating (approx. cocoa solids)
5 g coconut oil
To decorate:
1 pack 150 g Bahlsen Akora Plain
To prepare the mixture, chop the apricots into small pieces. Place the oil and honey in a saucepan and
melt the fat over a low heat. Place the hot honey mixture into a mixing bowl and stir in the apricot pieces.
Allow the mixture to cool.
Grease a mini gugelhupf tray with space for 12 mini gugelhupfs (diameter 7 cm).
Preheat the oven to 180°C (fan oven 160°C).
For the cakes, add the eggs, orange zest and juice to the honey mixture and mix well with a hand mixer
(whisk). Mix the flour, baking powder, gingerbread spice and cinnamon. Mix half of this into the honey and
egg mixture on a low setting. Then add the rest of the flour mixture and stir until smooth.
Divide the mixture among the gugelhupf moulds. Place the tray on the shelf in the preheated oven. Bake
for around 20 minutes.
Place the mini gugelhupf tray on a cooling rack for five minutes. Then take out the gugelhupfs and allow
to cool on a cooling rack.
For the icing, chop the chocolate coating into pieces, melt with the coconut oil over a water bath on a
low heat and stir until smooth. Brush the icing onto the gugelhupfs. Sprinkle with decorative sugar and
garnish each with an Akora heart. Allow the icing to harden.
Preparation time around 40 minutes, not including refrigeration.
Tip: If you do not have a mini gugelhupf tray, you can also bake the mixture in
a greased twelve muffin tray and decorate as described.
Bahlsen GmbH & Co.KG, Podbielskistraße 11, 30163 Hannover
Telefon: 0511 - 960 0, Fax: 0511 - 960 27 49, E- Mail: [email protected]