Almond Gugelhupf

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Ingredients

  • 8 oz 220 g Dates, pitted
  • 1 cup 250 ml Water
  • 1 tbsp ½ kl Vanilla pudding mix
  • 4 Egg yolks
  • ¼ cup 60 ml Rum
  • 5 oz 150 g Almonds, ground
  • 1 cup 250 ml Heavy cream
  • 1⅓ cups 200 g Whole wheat flour
  • 6 tbsp 3 kl Organic baking powder
  • 4 tbsp Cocoa powder
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter or untempered vegetable margarine and
  • Breadcrumbs for the pan

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Chop the dates and boil with water and pudding mix.
  • Let cool.
  • Add the egg yolks and purée with an immersion blender.
  • Mix the whole wheat flour with baking powder and cocoa powder and mix half of it into the date blend.
  • Also mix in almonds and rum.
  • Whip the cream and fold into the batter.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Fold the egg whites and the rest of the flour into the batter.
  • Butter a bundt pan and sprinkle with breadcrumbs.
  • Fill with the batter and bake for about 90 minutes.
  • Let cool and remove from pan.
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Course Fruit / Nuts
Cuisine Austria / European