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Betty Bossi Koch-Center
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.|
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