John Myers
Zucchini Raspberry Bundt Cake
The perfect zucchini raspberry bundt cake recipe with a picture and simple step-by-step instructions.
- 450 gr Zucchini fresh
- 210 g Flour
- 95 g Chopped almonds
- 175 g Butter
- 150 gr Sugar brown raw sugar
- 60 g Maple syrup
- 4 Pc. Free range eggs
- 95 g Ground hazelnut
- 2,5 tsp Baking powder
- 250 gr Raspberry fresh
- 1 pinch Salt
- 2 tbsp Raspberry spirit
- Icing sugar for dusting
- The dough is for a 22cm bundt cake pan
- Spread the shape with butter and dust with flour. Pre heat the oven to 180 degrees celcius
- Grate the zucchini with a hash brown and mix with 1/4 of the flour. Roughly chop the almonds. Moisten the raspberries with raspberry spirit and let stand.
- Beat the butter and sugar until frothy. Stir in the maple syrup. Stir in eggs one at a time.
- Mix in the remaining flour, hazelnuts and baking powder.
- Now stir in the zucchin, almonds and raspberries.
- Put everything in the Gugelhupf tin and bake at 180 degrees for about 55 minutes in the middle of the oven
- If the needle sample is good, take the Gugelhopf out of the oven and let it cool slightly in the mold.
- Then place on a wire rack and let stand overnight so that it can rest and cool down completely.
- Just before serving, add powdered sugar and a coffee
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