Lemon gugelhupf Green meadow

Name: Lemon gugelhupf Green meadow
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 200 g deep-frozen leaf spinach; 100 g white chocolate; 350 ml Sunflower oil; 7-10 Tbsp grated peel + juice of 1 organic lemon + 4-5 tablespoons lemon juice; 3 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 300 g Flour; 1 package Baking Powder; 250 g Icing sugar; 7-10 Tbsp edible flowers; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

200 g deep-frozen leaf spinach
100 g white chocolate
350 ml Sunflower oil
7-10 Tbsp grated peel + juice of 1 organic lemon + 4-5 tablespoons lemon juice
3 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
300 g Flour
1 package Baking Powder
250 g Icing sugar
7-10 Tbsp edible flowers
7-10 Tbsp Fat and flour

Directions

1
Defrost the spinach, squeeze the liquid. Chop the chocolate and melt over a warm water bath. Roughly chop the spinach with a knife. Finely puree the spinach with oil in portions with the universal chopper. Stir in the lemon peel and juice of 1 lemon. Whisk eggs, sugar and vanilla sugar with the whisk of the hand mixer until thick and creamy. Mix flour and baking powder. Add the spinach mixture and flour alternately to the egg mixture and work into a smooth dough. Fold in melted chocolate
2
Grease the pancake tin (2 litres capacity) and dust with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. Take out of the oven and let rest in the form for about 10 minutes. Turn out onto a cake rack and let it cool down. Sieve the icing sugar into a bowl. Add 4-5 tablespoons lemon juice. Mix with the whisks of the hand mixer to a smooth, thick glaze. Spread the icing on the cake. Decorate with flowers and leave to dry
3
waiting time approx. 3 hours