Pumpkin jam guguluf

Pumpkin Jam Guguluf - a delicious and comforting recipe

When it comes to desserts, guguluf holds a special place in the hearts of many. This fluffy delight, with a moist and aromatic center, is perfect for bringing a smile to the faces of loved ones. Today, I invite you to discover how to prepare a guguluf with pumpkin jam, a recipe that combines the sweetness of pumpkin with a soft and flavorful texture, perfect for autumn evenings or any gathering with friends.

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Your ingredients for a pumpkin jam guguluf:

- 5 fresh eggs
- 15 tablespoons of sugar
- 15 tablespoons of canola oil
- 15 tablespoons of milk
- 1 pinch of salt
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 1 teaspoon of lemon zest
- 2 tablespoons of lemon juice
- Approximately 25 heaping tablespoons of flour
- 50 g of sliced almonds
- 1 teaspoon of cinnamon
- 1 jar of pumpkin jam (preferably homemade or from a trusted producer)

Let's get started!

Step 1: Beat the eggs with the sugar
Start by cracking the 5 eggs into a large bowl. Add the 15 tablespoons of sugar and the vanilla sugar. Use a whisk or mixer and beat the mixture vigorously until it becomes frothy and light in color. This will ensure an airy texture for the guguluf.

Step 2: Incorporate the oil and milk
Gradually add the canola oil and milk to the egg mixture, continuing to mix constantly. The oil will provide moisture and a subtle flavor, while the milk will make the guguluf even softer. Make sure the ingredients are well combined.

Step 3: Add the dry ingredients
Sifting the flour is essential for achieving a fluffy batter. Sift approximately 25 tablespoons of flour along with the baking powder. Also add a pinch of salt, lemon zest, and lemon juice. Gently mix with a spatula, being careful not to overwork the batter. You want to achieve a homogeneous mixture, but do not overmix it.

Step 4: Add the pumpkin jam
Now comes the exciting part! Take the jar of pumpkin jam and, using a spoon, add it to the batter. Mix gently, being careful not to destroy too much of the airy texture of the batter. Add the sliced almonds and cinnamon, mixing again to incorporate them evenly.

Step 5: Bake the guguluf
Prepare a guguluf mold, grease it with a little oil, and sprinkle flour on the edges to prevent sticking. Pour the batter into the mold, leveling it gently with a spatula. Preheat the oven to 180°C and bake the guguluf for about 50 minutes, or until it passes the toothpick test. When you insert a toothpick into the center of the guguluf and it comes out clean, it is ready!

Step 6: Cooling and serving
After the guguluf is baked, remove it from the oven and let it cool in the mold for 10-15 minutes. Then, carefully turn it out onto a platter. You can dust it with powdered vanilla sugar generously for an attractive appearance and a sweet touch.

Practical tip: If you want to add a touch of originality, you can sprinkle some toasted pecans or cashews on top of the guguluf before baking. They will add a crunchy texture and a savory flavor!

A personal note: This recipe is one of my favorites, not only because of its delicious taste but also because of the stories connected to it. I made it for the first time during a cool autumn, and the smell of pumpkin and cinnamon filled the entire house. Each slice is a sweet memory!

Nutritional benefits:
The guguluf with pumpkin jam is not only tasty but also healthy. Pumpkin is rich in vitamins A, C, and antioxidants, while almonds add healthy fats and protein. This dessert is perfect to enjoy with friends or family, but you can also savor it as a healthy snack.

Frequently asked questions:
1. Can I use another type of oil?
Yes, you can replace canola oil with sunflower or olive oil, but the taste may vary. Canola oil is a neutral option that will not influence the flavor of the dessert.

2. What if I don't have wheat flour?
If you are following a gluten-free diet, you can use almond flour or a combination of gluten-free flour available on the market. Make sure to adjust the amount of flour according to the recipe.

3. How do I keep the guguluf fresh?
Keep the guguluf in an airtight container at room temperature for up to 3 days. You can freeze it to keep it longer - just make sure it is well wrapped to avoid freezer burn.

Complementary recipes:
This guguluf pairs perfectly with a cup of aromatic tea or freshly brewed coffee. You can serve it alongside a scoop of vanilla ice cream or with a caramel sauce for a decadent dessert.

I wish you happy cooking and enjoy your meal! Every bite of this pumpkin jam guguluf will bring joy to your soul, reminding you how beautiful it can be to share delicious moments with loved ones.

 Ingredients: 5 eggs, 15 tablespoons of sugar, 15 tablespoons of canola oil, 15 tablespoons of milk, a pinch of salt, 1 packet of vanilla sugar, 1 packet of baking powder, 1 teaspoon of lemon zest, about 2 tablespoons of lemon juice, about 50g of julienned almonds, flour as needed to make a thicker dough than a cake batter, about 25 heaping tablespoons, 1 teaspoon of cinnamon, pumpkin jam a la Panacris (see recipe here: 1 jar)

 Tags:  guguluf check guguluf with jam