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181: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 1 1 cake
150 g dried kaki/persimmons [Order No: 191]
50 ml boiling water
400 g flour
2 tbsp corn starch (30 g)
1 packet of baking powder (18 g)
1 heaping tsp baking soda (7 g)
250 g xylitol [Order No: 303]
½ tsp Bourbon vanilla powder
¼ tsp salt
150 ml mild vegetable oil
350 ml plant drink (e.g. oat, almond)
Gugelhupf mould (22 cm in diameter)
Margarine and flour for the mould
Powdered sugar for dusting (optional)
Treat yourself with Vegusto: Recipe No. 181
This Gugelhupf reveals its secret when it is cut: It is refined with fine sun-dried Ticino persimmons. Seductive in fragrance and deliciously sweet in taste.
Ingredients for 1 1 cake
150 g dried kaki/persimmons [Order No: 191]
50 ml boiling water
400 g flour
2 tbsp corn starch (30 g)
1 packet of baking powder (18 g)
1 heaping tsp baking soda (7 g)
250 g xylitol [Order No: 303]
½ tsp Bourbon vanilla powder
¼ tsp salt
150 ml mild vegetable oil
350 ml plant drink (e.g. oat, almond)
Gugelhupf mould (22 cm in diameter)
Margarine and flour for the mould
Powdered sugar for dusting (optional)
Preparation
Cut the dried persimmons into 1 cm pieces. Place the kaki pieces in a bowl and pour the boiling water over. Soak the kakis in the hot water for 15 minutes.
In the meantime, put all other dry ingredients in a bowl and mix.
Then add the plant drink and the oil. Mix everything with a hand mixer until it forms a homogeneous mixture.
Now drain the soaking water from the persimmons. Carefully fold the persimmon pieces into the batter with a spatula.
Grease the Gugelhupf mould with a bit of margarine and dust with flour.
Preheat oven to 180°C.
Pour the batter into the Gugelhupf form, and bake on the second lowest rack for 50 minutes.
After 50 minutes, check with a toothpick. If the toothpick does not come out clean, bake for another 10 minutes.
After baking, allow the Gugelhupf to cool for a few minutes. Then turn out of the mould onto a plate and dust with icing sugar.
Traditionally, a Glarus pie is filled half with almonds and half with prune plum. Through the slits in the puff pastry lid, you can catch a promising glimpse of the filling. [234]
This vegan lemon cake is sinfully delicious and quick and easy to prepare. [198]
This Gugelhupf reveals its secret when it is cut: It is refined with fine sun-dried Ticino persimmons. Seductive in fragrance and deliciously sweet in taste. [181]
Plums and blueberries are united in a juicy flat cake. This late summer recipe brings back memories from childhood: The fresh scent of a fruit flat cake from mother’s kitchen: Mmmh! [180]
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