What would you like to cook?
The original recipe with guaranteed success is for 16 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Grease one Gugelhupf tin (approx. 2 l) and sprinkle with wheatgerm.
Mix the sultanas and orange liqueur, leave to steep for approx. 30 mins.
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour.
Grate the zest from the lemon, grate just a little zest from the orange, stir into the cake mixture.
Mix the flour, wheatgerm, baking powder, cinnamon, cloves and cardamom.
Stir the flour & spice mixture and crème fraîche into the egg mixture.
Finely grate the carrots, squeeze out the juice and set aside (approx. 2 tbsp). Coarsely chop the walnuts, stir into the mixture along with the carrots and sultanas.
Transfer the cake mixture to the prepared tin. Bake for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly in the tin.
Tip the cake out onto a tray lined with baking paper. Pass the apricot jam through a sieve, spread over the warm cake. Combine the icing sugar, lemon juice and reserved carrot juice, spread on top of the cake, place in the warm, switched-off oven for approx. 3 mins. Remove from the oven, leave to cool completely on a cooling rack.
|Tip:||Use pecan nuts or hazelnuts instead of walnuts.|
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
This cookbook already exists.
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?