Guguluf with dried fruits
Fruit Cake Guguluf
Welcome to the sweet and fragrant world of guguluf! This dried fruit guguluf recipe is not just a delicious dessert but also a perfect way to use up leftover egg whites from other dishes. Its rich flavor and fluffy texture make it ideal for breakfast or as a snack between meals. Let’s dive into this simple and flavorful recipe!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 10
Ingredients needed:
- 10 egg whites
- 10 tablespoons of sugar (preferably fine sugar or powdered sugar)
- 10 tablespoons of flour (plain wheat flour)
- 4 tablespoons of oil (sunflower oil or olive oil)
- 1 packet of baking powder
- Almond extract (optional, for an extra flavor)
- A mix of dried fruits (cranberries, bananas, apricots, figs, dates, prunes)
- Zest of one lemon
- Candied orange peel
For the glaze:
- 150 g of chocolate (preferably dark chocolate for a nice contrast)
- A little milk (to thin the glaze)
- Orange slices (for decoration)
Step by step:
1. Preparing the ingredients: Make sure you have all the ingredients at hand. It’s essential that the egg whites are at room temperature for better whipping. Also, if you have whole dried fruits, chop them into small pieces for even distribution in the batter.
2. Whipping the egg whites: In a large bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This step is crucial, as the air incorporated will make the guguluf fluffy and light. A tip: ensure that the bowl and mixer whisks are completely clean and free of grease for the best results.
3. Adding the sugar: Once the egg whites are firm, gradually add the sugar while continuing to mix. Do this slowly to allow the sugar to dissolve completely. The mixture should become glossy and stiff.
4. Incorporating the oil: Reduce the mixer speed to medium and add the oil in a thin stream, mixing continuously. The oil will help keep the guguluf moist.
5. Adding the dry ingredients: In another bowl, mix the flour with the baking powder. Sifting the flour helps prevent lumps. Add the flour mixture to the bowl with the egg whites, gently folding from the bottom up with a spatula or wooden spoon. This step should be done carefully to avoid losing the air in the foam.
6. Adding flavors: Once the flour is incorporated, add the almond extract, lemon zest, and candied orange peel. These ingredients will add an extraordinary taste to the guguluf and turn each slice into a burst of flavor.
7. Incorporating the dried fruits: Add the dried fruits to the batter and gently mix, ensuring they are evenly distributed.
8. Preparing the pan: Grease a guguluf pan with butter and dust it with flour or use non-stick spray. This step is important to prevent the guguluf from sticking.
9. Baking: Pour the batter into the prepared pan and level the surface with a spatula. Bake in a preheated oven at 180°C for about 30 minutes. Check the guguluf with a toothpick: if it comes out clean, it’s done!
10. Cooling: Let the guguluf cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely.
11. Glazing: In a small saucepan, melt the chocolate with a little milk over low heat, stirring constantly. Once the chocolate is completely melted and has a fluid consistency, pour it over the cooled guguluf. Decorate with orange slices for an elegant touch.
Serving and variations:
This dried fruit guguluf is delicious served plain but can be paired with a scoop of vanilla ice cream or a caramel sauce for a more decadent dessert. Enjoy it alongside a cup of tea or coffee for the perfect indulgence.
If you want to experiment, you can replace the dried fruit mix with nuts, chocolate, or even fresh fruit, depending on the season. Experimentation is the key to successful cooking!
Nutritional information:
This guguluf contains approximately 250 calories per serving, making it a relatively healthy choice due to the protein from the egg whites and the fiber from the dried fruits. The dried fruits not only add sweetness but also provide essential vitamins and minerals.
Frequently asked questions:
1. Can I use only yolks? No, the recipe is based on egg whites, but you can experiment with recipes that use yolks in other dishes.
2. What other fruits can I use? You can add any dried fruits you prefer, such as raisins, dried cherries, or nuts.
3. How can I store the guguluf? It can be stored in an airtight container for 3-4 days or frozen for later use.
Now that you’ve discovered this wonderful dried fruit guguluf recipe, all that’s left is to make it and enjoy every slice. Happy cooking and enjoy a dessert full of flavor!
Ingredients: 10 egg whites - 10 tablespoons of sugar - 10 tablespoons of flour - 4 tablespoons of oil - 1 packet of baking powder - almond essence - mixed dried fruits (cranberries, bananas, apricots, figs, dates, plums) - zest of one lemon - candied orange peels. For the glaze: - 150 g chocolate - a little milk - orange slices.
