for 16 pieces

Sultanas

100 g	light sultana
½ dl	orange liqueur (e.g. Grand Marnier)

Cake mixture

180 g	butter, soft
240 g	ground cane sugar
½ tsp	salt
3	egg

1	organic lemon
1	organic orange

200 g	light spelt flour
100 g	white flour
20 g	wheatgerm
1 ½ tsp	baking powder
2 tsp	cinnamon
2 pinch	ground cloves
2 pinch	ground cardamom

200 g

crème fraîche

400 g	carrot
100 g	walnut kernel

Icing

60 g	apricot jam
100 g	icing sugar
1 tbsp	lemon juice

How it's done

Gugelhupf tin

Grease one Gugelhupf tin (approx. 2 l) and sprinkle with wheatgerm.

Sultanas

Mix the sultanas and orange liqueur, leave to steep for approx. 30 mins.

Cake mixture

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.

To bake

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.

Icing

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.

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