Walnut Guguluf with chocolate glaze
In the morning, when I want a simple dessert that goes well with coffee, I often make this walnut guguluf with chocolate glaze. I like that it’s not fussy, the ingredients are easy to find, and if I’m not in the mood for glaze, it’s great plain, dusted with powdered sugar. On some weekends, I make it in the evening, just for the next day. I can easily adapt it based on what I have in the pantry or who is eating.
Quick Info
Total time: approximately 1 hour (15 min preparation, 40-45 min baking)
Baking time: 40-45 minutes
Servings: 10-12 slices
Difficulty: easy to medium
Recipe type: loaf cake, homemade dessert
Ingredients
5 eggs
1 cup sugar
1 cup flour
5 tablespoons oil
a handful of walnuts (ground walnuts)
2 tablespoons cocoa powder
1 packet baking powder
2 packets vanilla sugar
grated orange or lemon peel
vanilla extract
almond extract (optional, rum extract can also be used)
For the glaze:
100 ml liquid cream
150 g chocolate (I used milk chocolate, but dark works too)
1 tablespoon butter
Preparation method
1. I start by separating the eggs. The egg whites go into a large bowl, I add a pinch of salt, and beat them until stiff peaks form, using a mixer.
2. Once the foam has stiffened, I gradually add the sugar and vanilla sugar. I continue to beat until the foam becomes glossy and firm.
3. The egg yolks are mixed separately with the oil, vanilla extract, and orange zest. I use a fork or a small whisk just to combine.
4. I pour the yolk mixture over the egg whites. With a spatula, I gently fold it in with upward motions to keep the foam from deflating.
5. I sift the flour together with the baking powder. I gradually add the flour to the mixture, again using the spatula and gentle motions.
6. I grease the guguluf (or loaf) pan with butter or oil and dust it with flour.
7. I pour about three-quarters of the batter into the pan. In the remaining batter in the bowl, I add the ground walnuts, the two tablespoons of cocoa, and the almond extract (or rum, if I’m using that).
8. I mix and pour this darker batter over the one in the pan. If I want a marbled effect, I make a few swirls with a skewer or a fork.
9. I place the pan in the preheated oven at medium heat (180°C). Baking takes 40-45 minutes. I do the toothpick test towards the end: if it comes out clean, the cake is baked.
10. For the glaze, I heat the liquid cream with the butter in a small pot until it starts to show signs of boiling. I turn off the heat, add the broken chocolate pieces, and stir until completely melted.
11. I remove the guguluf from the pan, let it cool, then pour the glaze over it.
Why I make this recipe often
It’s the kind of homemade cake that doesn’t require complicated ingredients. A slice goes well with coffee, as a snack, or as a light dessert. It stays soft for a few days and doesn’t dry out quickly. I can adapt it based on what I have on hand and it doesn’t mess up the kitchen too much.
Tips and variations
Tips
Use room temperature eggs. The egg white foam whips up easier.
For a nice color in the marbling, don’t overmix when adding the cocoa part.
The guguluf pan must be well greased and floured, otherwise, it risks sticking.
Substitutions
Walnuts can be replaced with raisins, almonds, or omitted.
Almond extract can be swapped for rum extract or omitted entirely, to taste.
Cocoa can be reduced or eliminated if you want it to be just walnut flavored.
Variations
If you don’t want chocolate glaze, sprinkle powdered sugar when it’s cooled.
Instead of walnuts, you can use chopped hazelnuts or dried fruits, depending on your preference.
You can use only lemon zest instead of orange for a different flavor.
Serving ideas
A slice pairs well with milk, coffee, or tea.
It’s great for packing for school or work.
You can also make it in a loaf pan if you don’t have a guguluf mold.
Frequently asked questions
1. What type of chocolate do you use for the glaze?
I usually use milk chocolate, but dark chocolate can also be used if you prefer a more intense flavor.
2. Can it be made without glaze?
Yes, the cake is good even without glaze. If you want it simpler, dust it with sugar after cooling.
3. Can I replace walnuts with something else?
Yes, you can use raisins, hazelnuts, or chopped almonds, or omit entirely if you don’t have any.
4. Does the cake come out the same in a regular loaf pan?
Yes, I’ve tested it in a regular loaf pan, just it will take a little less time to bake.
5. Is the almond flavor very strong?
If you use just a few drops, it won’t overpower the other flavors. If you don’t like it, you can skip it entirely.
Nutritional values (estimates for one slice, based on 12 servings)
Calories: approximately 220 kcal
Protein: 4 g
Fats: 10 g (from eggs, oil, walnuts, glaze)
Carbohydrates: 29 g
These are rough estimates and may vary depending on the type of chocolate, walnuts, or if you skip the glaze.
Storage and reheating
The guguluf keeps well at room temperature in a closed container for up to 3 days. It can also be stored in the refrigerator, especially if it has glaze, but it will harden a bit. I do not recommend reheating – it is served at room temperature. If it dries out, it can be spread with a little jam.
Separate the eggs. Whisk the egg whites with a pinch of salt until frothy. Gradually add the sugar and vanilla sugar, mixing well. In another bowl, combine the egg yolks with oil, vanilla essence, and orange zest. Then add this mixture to the egg whites. Gently fold with a spatula from the top to avoid deflating the egg whites. Sift in the flour along with the baking powder. In a greased and floured pan, pour three-quarters of the mixture, and into the remaining mixture, add ground walnuts, cocoa powder, and almond essence. Pour this over the mixture in the pan, swirling with a skewer. Bake in a preheated oven for about 40-45 minutes at medium heat or perform the toothpick test. For the glaze, heat the cream with the butter until it reaches boiling point, then pour it over broken chocolate pieces. Stir until the chocolate pieces melt. Pour the resulting glaze over the bundt cake removed from the pan. Instead of walnuts, raisins can be used, or it can be left plain if you don't want the glaze; it also works very well plain or dusted with sugar.
Ingredients: 5 eggs, 1 cup sugar, 1 cup flour, 5 tablespoons oil, a handful of walnuts, 2 tablespoons cocoa, 1 pinch of baking powder, 2 packets of vanilla sugar, orange or lemon zest, vanilla and almond essence (but you can also use rum, it works very well). For the glaze: 100 ml liquid cream, 150 g chocolate, 1 tablespoon of butter.
