Marzipan Gugelhupf a la Mäusle

Ingredients for 1 servings:

• 250 g butter, melted
• 150 g cane sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 8 tbsp cream
• 1 pinch of salt
• 100 g marzipan, room temperature
• 100 ml water
• 25 ml cream
• 350 g spelt flour, fine
• 150 g ground almonds
• 1 pack of cream of tartar baking powder
• 7 tbsp Amaretto, (almond liqueur) (alternatively bitter almond oil)
• 100 g almond sticks
• e.g. powdered sugar (made from raw cane sugar)
• Butter and flour for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Food combining baking recipe

Combine the water and 25 ml of cream and warm slightly. Stir the marzipan into the water and cream until smooth. Grease a Bundt pan well with butter and dust lightly with flour. Chill. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat. Cream the butter with the sugar, vanilla sugar, and salt until fluffy. Add the egg yolks and the 8 tablespoons of cream one at a time and continue whisking vigorously until a nice, light cream forms. Add the ground almonds and the flour mixed with the sifted baking powder, alternating with the Amaretto and almond milk, and mix quickly and thoroughly. Finally, fold in the slivered almonds. Pour the batter into the prepared Bundt pan and bake for about 45 to 50 minutes (use a toothpick to check if it’s done). Let it cool briefly, then remove from the pan and let it cool completely on a wire rack. After cooling, dust with some powdered sugar.