The finished ginger turmeric gugelhupf, decorated with glaze and candied ginger pieces

GINGER TURMERIC GUGELHUPF

 🍽 Servings: 12-15 
 ⏱ Working time: 15 minutes
 ⏱ Cooking time: 35 minutes
 📈 Difficulty: Easy
 🌱 Vegan

GUGELHUPF 

INGREDIENTS

Glass: 250 ml 

  • 3 eggs (room temperature)
  • 1 glass sugar
  • 1/2 organic lemon 🍋 only the abrasion
  • 3/4 glass Neutral cooking oil
  • 3/4 glass natural yogurt 3.8% (room temperature)
  • 60 ml ginger shot turmeric
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
  • 2.5 glasses flour
  • 1 pck baking powder 

    PREPARATION

    Preheat the oven to 180 °C convection oven. Beat eggs with sugar for approx. 3 min until foamy. Add cooking oil, yogurt and Ginger Shot Turmeric and mix again.

    Sift flour, baking powder, turmeric powder and salt in a separate bowl. Add flour mixture to egg mixture and mix briefly until homogeneous.

    Pour the mixture into a greased cake pan (22 cm) and bake for about 35 minutes. Don't forget to check the sticks!

    Eggs for the turmeric gugelhupf lie on a wooden board

    What was there first? The egg.

    CASTING

    INGREDIENTS

    • 150 g powdered sugar 
    • 1/4 tsp turmeric powder 
    • some lemon juice 

    PREPARATION

    Mix all ingredients together. Stir in a little more water or more powdered sugar until desired consistency is reached. 

    After cooling, cover the cake with the glaze.

    Collage ginger turmeric gugelhupf. On the left, a single piece with a fork stuck in it. On the right, the complete cake.

    The finished Gugelhupf