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🍰 Blackberry Gugelhupf with Spelt Flour

190 kcal · 30 min · 4 servings

Ingredients

• 250 g red currants
• 180 g butter
• salt
• 140 g coconut blossom sugar
• 3 eggs
• 100 g spelt flour (Type 630)
• 150 g spelt wholemeal flour
• 3 tsp cream of tartar baking powder
• 3 tbsp milk (3.5% fat)
• 2 tbsp powdered sugar (from erythritol)

Instructions

1. 1. Wash the blackberries thoroughly.
2. 2. Let the berries drain well.
3. 3. Gently strip the berries from the stems into a bowl using a fork.
4. 4. Place 170 grams of soft butter into a mixing bowl.
5. 5. Beat the butter with a hand mixer until creamy.
6. 6. Add a pinch of salt and coconut blossom sugar.
7. 7. Continue mixing until the mixture is smooth and creamy.
8. 8. Add the eggs one by one to the butter mixture.
9. 9. Mix each egg in well before adding the next one.
10. 10. Mix spelt flour, whole grain spelt flour, and baking powder in a separate bowl.
11. 11. Divide the flour mixture into two portions.
12. 12. Stir the first portion into the egg-butter mixture.
13. 13. Add the second portion and stir it in as well.
14. 14. Add the milk and mix everything thoroughly.
15. 15. Gently fold the drained blackberries into the batter.
16. 16. Lightly grease a 22 cm diameter Gugelhupf mold with the remaining butter.
17. 17. Fill the batter evenly into the prepared mold.
18. 18. Preheat the oven to 180 degrees Celsius top/bottom heat.
19. 19. Bake the cake on the middle rack.
20. 20. The baking time is approximately 40 minutes.
21. 21. Remove the finished cake from the oven.
22. 22. Let the cake cool in the mold for 10 minutes.
23. 23. Turn the cake out onto a cake rack.
24. 24. Let the cake cool completely for about 2 hours.
25. 25. Place powdered sugar into a tea strainer.
26. 26. Dust the cooled cake with powdered sugar before serving.

Nutrition per serving

• kcal: 190
• Protein: 3 g · Fett/Fat: 11 g · Carbs: 20 g