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- Rhubarb and carrot Gugelhopf
Rhubarb and carrot Gugelhopf
Nutrition facts per serving:
- Energy in kcal about 227
- Fat about 12g
- Carbohydrates about 25g
- Protein about 4g
This is needed
This is needed
for 16 pieces
Cake mixture
- 0.5 tsp salt
- 1 tsp baking powder
- 200 g butter, soft
- 150 g coarse cane sugar
- 250 g light spelt flour
- 4 egg
- 250 g rhubarb, cut into approx. 1 cm slices
- 0.5 tsp cinnamon
- 150 g carrots, finely grated
- 1 tbsp ginger, finely grated
Icing
- 60 g icing sugar
- 8 baby carrots
- 1 tbsp lemon juice
Tools
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- One ring-shaped cake mould (holding approx. 2 l), greased and floured
And that's how it's done
And that's how it's done
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.
