Aranzini Gugelhupf

Recipe

See Ingredients

Aranzini Gugelhupf

Soak the saffron in gently-heated rum.
Preheat oven to 170 °C and grease Gugelhupf mould with melted butter. Dust with flour.
Beat the eggs and whip up with water to make a generous foam. Pour in the oil and, after beating briefly, add the sugar. Continue to beat to a cream until the mixture has again clearly grown in volume.
Add the flour to the baking powder, pine kernels and candied orange peel and mix. Add the softened saffron. Pour into the mould and bake for around 55 – 65 minutes. Allow to cool and tip out. Sprinkle with icing sugar or glaze.
Glaze: Mix icing sugar with lemon juice and stir in sufficient water to form a velvety glazing mix. Cover the Gugelhupf with the glaze and leave to harden.

Source: Austrian National Tourist Office

View all

Recipes

Recipe

Cotechino with shrimp and lentils cream

Cotechino with shrimp and lentils cream recipe from the European Young Chef Award 2017 was created by Davide Fiammenghi, representing East Lombary – European Region of Gastronomy 2017

Recipe

Speculoos

Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!

Recipe

Ostend Sole

Sole in white wine with mussels and Flemish grey shrimps.

Recipe

Styrian Fried Chicken Salad

The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.

View all

Featured Experiences

Czechia without the holiday rush

Advent offers lots of “non-festive” activities.

The Grand Train Tour of Switzerland

Discover Swiss highlights by rail!

Discover Syros

One of the most remarkable Greek islands.

Product

Olive Oil from La Rioja

Aceite de La Rioja is an Extra Virgin Olive Oil. The olive tree farming is rooted since ages in Rioja Media, the Cidacos and Alhama Valleys. This quality brand protects the extra virgin olive oil produced, processed and bottled in La Rioja. The acidity of the oil is less than or equal to 0.8 grades and has an extraordinary organoleptic property.

Route

Priorat Olive Oil Route

Besides wine, the other product that symbolises Priorat is the olive oil. The cultivation of olives has been taking place for thousands of years in this area, as a complementary crop to wine, or in certain villages of the region, as the main agricultural product. We would like to invite you to get to know how this extra virgin olive oil is made, its characteristics and the various oil mills or presses which make up the Olive Oil Route.

Ghent, creative city of music

A trip to Flanders’ musical gem.

Recipe

Boiled Capon with Vegetables

Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays. But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.

Ingredients

250 g plain flour
5 eggs
125 ml water
125 ml oil
200 g granulated sugar
15 g baking powder
50 – 80 g each of aranzini (or candied orange peel) and pine kernels (chopped chocolate is also an option)
2 cl rum
Saffron strips

Lemon glaze

:
200 g icing sugar
1 tbsp. lemon juice
4 tbsp. water, if preferred mixed with a shot of clear schnapps

Recipe Aranzini Gugelhupf

Want to know more about Europe?