Mary Miso - Recipes for every day - Cookbooks
4 eggs
275 g sugar
1.5 dl olive oil
150 g natural yoghurt
½ bunch thyme, plucked
1 lemon, zest and juice
100 g polenta semolina
100 g white almonds, ground
280 g white flour
15 g baking powder
400 g peeled rhubarb, diced
2 tbsp white flour
Caramelised almonds:
20 g water
30 g sugar
100 g almonds, chopped
Sugar glaze:
100 g icing sugar
4 tbsp beetroot juice
Thyme flowers or other edible flowers
Preheat the oven to 160°C (fan oven).
Grease the gugelhopf tin and dust with flour.
Beat the eggs and sugar until frothy.
Slowly pour in the olive oil.
Add the natural yoghurt, plucked thyme and lemon juice and zest.
Mix in the polenta semolina and ground almonds.
Mix the white flour with the baking powder and carefully fold into the mixture.
Mix the rhubarb with 2 tablespoons of flour and stir into the batter by hand.
Pour the batter into the cake tin. Bake for 60 minutes. Remove from the oven.
Turn out onto a wire rack lined with a cloth. Leave to cool.
Caramelised almonds:
Reduce the oven temperature to 140 °C (fan oven).
Line a baking tray with baking paper.
Bring the water and sugar to the boil. Leave to cool.
Add 4 tablespoons of sugar syrup or until the almonds are well marinated with sugar syrup.
Caramelise in the oven for 45 minutes. Turn every 15 minutes.
Mix icing sugar with beetroot juice.
Pour the icing over the gugelhopf. Sprinkle with almonds.
Garnish with thyme flowers.
