Carrot-Hazelnut Gugelhupf

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Carrot-Hazelnut Gugelhupf
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
1
Ingredients
300 grams
200 grams
5
100 grams
ground Hazelnuts
50 grams
soft Butter
100 grams
50 grams
1 teaspoon
2 tablespoons
Butter (for the bundt cake pan)
Breadcrumbs (for the bundt cake pan)
Powdered sugar (for dusting)

Preparation steps

1.

Peel and finely grate the carrot and sprinkle with lemon juice.

2.

Preheat the oven to 180°C (approximately 350°F). Butter a bundt pan and sprinkle with breadcrumbs. In the bowl of an electric mixer, beat the eggs with the sugar until light and fluffy.

3.

In a bowl, mix together the carrots, soft butter and ground hazelnuts. In a separate bowl, stir together the flour, cornstarch and baking powder and gently fold into the egg mixture. Fold in the carrots mixture and scrape the batter into the bundt pan.

4.

Bake until a wooden pick inserted near the center of the cake comes out clean, about 45 minutes. Remove from the oven and cool the cake in the pan. Run a metal spatula around the edge and center of the cake and invert onto a serving plate.

5.

Before serving, sprinkle with powdered sugar.