Rhubarb and carrot Gugelhopf

Rhubarb and carrot Gugelhopf

Total: 1 hr 40 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 227 kcal
, Fat: 12 g
, Carbohydrate: 25 g
, Protein: 4 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

200 g butter, soft
150 g coarse cane sugar
½ tsp salt
4 eggs
250 g light spelt flour
1 tsp baking powder
½ tsp cinnamon
250 g rhubarb, cut into approx. 1 cm slices
150 g carrots, finely grated
1 tbsp ginger, finely grated

Icing

60 g icing sugar
1 tbsp lemon juice
8 baby carrots
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Utensils

One ring-shaped cake mould (holding approx. 2 l), greased and floured

How it's done

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Cake mixture

Mix the butter, sugar and salt in a bowl. Whisk in the eggs one at a time, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour, baking powder and cinnamon, mix into the eggs along with the rhubarb, carrots and ginger, transfer to the prepared tin.

To bake

Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.

Icing

Mix the icing sugar and lemon juice to create a thick icing. Spread the icing over the cake. Make 8 holes in the cake using the handle of a wooden spoon, insert the carrots. Leave the icing to dry.

Good to know
Tip: For the carrot greens: Make a small hole in the carrots using a wooden skewer and insert sprigs of chervil or parsley.
Tip: Instead of baby carrots, use marzipan carrots.
Shelf life: Wrap in cling film and keep for approx. 3 days.

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