I bought a new gugelhupf muffin tray from Leong Wui Supermarket the other day. I can say, it was a good bargain. I looked through one of my cookbooks and found this recipe by Chef Wan. This is an interesting cake as Whip cream is used instead of butter. I reduced the sugar by 1/2 and the cake stayed soft even after a few days.
Ingredients:
1/2 cup sliced prunes
2 eggs
1/2 castor sugar
1 tsp lemon zest
1/2 cup and 2 tbsp whipped cream whisked lightly for about 1 minute
1 cup self-raising flour
1 tbsp strawberry jam
1/2 cup walnuts
2 level tbsp cocoa powder
method:
1. Grease the gugelhupf pan.
2. In a separate bowl, beat eggs, sugar and lemon zest till stiff. Gradually add the whipped cream. Fold in flour. Divide the batter into 2 portions of one-third and two-thirds. Pour two-thirds of the batter in the baking pan.
3. Mix together the jam, walnuts , prunes and cocoa powder with the remaining on-third of the batter. Pour in the pan. Bake at 170 degrees celcius till cakes are cooked. Leave the cakes to cool in a pan before removing the cake out of the pan....
Enjoy~ :)
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