Gugelhupf with the scent of lemon and lavender

This combination is a fantasy. It reminds me of a trip through Tuscany. Unforgettable. The edible lavender is special. It is not like the one growing in the yard or in a pot. The lemon gives it a special refreshing flavour. I always buy organic lemons. I believe in organic BIO foods. The peel usually contains the most pesticides and poisons.

The Gugelhupf mould is one of my favourite kitchen items. Pure antiquity. I cannot pinpoint the exact date, but it is most certainly older than I am. I bought it at Ecseri, the largest antiques market in Europe. It is half an hour drive by car from the centre of Budapest. I adore it. Whenever I have time, and especially when I have people visiting over, I take them there for a special sightseeing visit. And I always buy something. Everyone can afford it. From furniture, household items through to clothes. And I bargain for the price. That part is the most interesting one for me. It reminds me of a trip to Bangkok. It is a must to bargain with the street vendors there, but not joke around. If you agree on a price and then try a lower one, you have to buy the item, otherwise it is considered an insult.

Gugelhupf with the scent of lemon and lavender

Ingredients:

  • 2 eggs
  • 90 gr. sugar
  • 150 ml. cooking oil
  • 150 ml. milk
  • 60 ml. lemon juice
  • lemon zest
  • 240 gr. flour
  • ½ Baking powder
  • a pinch of salt

Preparation:

Whisk the eggs with the sugar for 3 minutes in a mixer. Add the oil, milk, juice and the lemon zest. Dry foods are added to the whisked eggs. Mix well and bake in a Gugelhupf (previously greased with butter and sprinkled with breadcrumbs). No way for you to fail. Bake at 175 degrees for 35 minutes. Sprinkle it with powdered sugar icing mixed with a few drops of lemon juice. Lavender can be added for flavour and Tuscan filling.

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