Ingredients
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
Sultanas
Cake mixture
Icing
How it's done
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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.
| Tip: | Use pecan nuts or hazelnuts instead of walnuts. |
|---|
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