Juicy apple-carrot-gugelhupf
very easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Fat and maize semolina
- 250 g Carrots
- 1 (approx. 200 g; e.g. Elstar) sour apple
- 3 TABLESPOONS Lemon juice
- 250 g soft butter
- 175 g demerara sugar
- 100 g liquid honey
- 1/2 TEASPOON Cinnamon
- 7-10 Tbsp Salt
- 5 Eggs (Gr. M)
- 50 g Maize starch
- 100 g ground and chopped almonds
- 175 g Corn semolina
- 1 package Baking Powder
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Wood skewer
- 7-10 Tbsp Aluminium foil
Directions
- 1
Grease a ring cake tin (approx. 2 1/2 l capacity) well and sprinkle with corn semolina. Peel and wash the carrots. Peel, quarter and core the apple. Grate both finely and mix immediately with lemon juice.
- 2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).
- 3
Mix butter, sugar, honey, cinnamon and 1 pinch of salt with the whisk of the mixer for about 5 minutes until creamy. Alternately stir in eggs and starch. Mix all almonds, semolina and baking powder, stir briefly into the egg mixture.
- 4
Fold in the apple-carrot mixture. Fill the dough into the form.
- 5
Bake in a hot oven for 50-60 minutes. After 50 minutes, check with a long wooden skewer whether the dough is baked through. If there is still tough dough sticking to the skewer, bake the cake for another 5-10 minutes (not longer, otherwise the cake will get dry).
- 6
If necessary, cover the last 10 minutes with aluminium foil so that the surface does not become too brown.
- 7
Take the cake out of the oven and let it cool in the mould for about 30 minutes. Then turn over and let it cool down completely. Dust with icing sugar. Serve with crème fraîche.
Nutrition Facts
280 kcal
23 g
18 g
5 g
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