Almond Gugelhupf
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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