John Myers
Contents
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Ingredients
- 5 Free range eggs
- 200 g White sugar
- 1 packet Vanilla sugar
- 150 ml Cooking oil
- 350 g Flour
- 200 g Ground hazelnuts
- 1 packet Baking powder
- 300 ml Low fat yogurt
- Powdered sugar
Instructions
- Beat the eggs, sugar and vanilla sugar in a mixing bowl until frothy. Slowly stir in the oil.
- Put the flour, baking powder and the ground hazelnuts in a larger bowl and mix everything well. Gradually stir in this mixture with the yoghurt.
- Pour the dough into the prepared Gugelhupf tin and smooth it out. Now place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 55 - 60 minutes. (Chopsticks sample)
- Take the baking time out of the oven and let it cool down in the tin. Turn the cooled bundt cake out onto a cake plate and sprinkle with powdered sugar.
Nutrition
Serving: 100gCalories: 409kcalCarbohydrates: 42.5gProtein: 6.2gFat: 23.8g
