Do you still remember that I told you about my new guglhupf forms just a little over a week ago?
This week I made another one – with lemon and thyme. This is a combination that reminds me of the south of France, summer, aromatic herbs and their delicious smell around… I always told you that I don’t like winter and basically clutch at straws to imagine myself into a more summery environment. This cake is one of those straws and keeps my thoughts away from rainy Normandy weather. Hach, what a simple guglhupf can do…
Here is what you need for two small guglhupf forms
100ml olive oil
one organic lemon
4 stems of thyme
50g brown sugar
2 tbsp soy flour + 6 tbsp water
2 tsp baking powder
2 tbsp soy or oat milk
Start by mixing the olive oil and the sugar. Whisk it with a hand mixer until you get a greasy texture that rather reminds of a body scrub. Wash the lemon under hot water and carefully dry it with a kitchen towel. Scrape off the lemon zest and extract the juice. Add both to the oil and sugar mixture.
Add the soy flour and the water together with the milk and stir in well. Mix the flour and the baking powder in a separate bowl and then add it slowly to the other mixture.
Whisk everything well until you get a smooth batter that is still runny.
Now wash the thyme and cut of the small leaves from the stems. Add them to the batter as well and whisk well. Distribute the batter evenly to two bundt cake forms and put them into the oven. Bake at 180°C for about 25-30 minutes.
Once the cake is finished, take it out of the oven and let it cool down, before you serve it with some icing sugar. Enjoy and feel like you’re in the Provence!