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Poppy seed gugelhupf with currants

updated

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Ingredients for 1 servings:

  • 250 g sugar
  • 4 eggs
  • 450 g yogurt
  • ¼ liter of oil
  • 500 g flour
  • 1 packet of baking powder
  • 500 g poppy seeds, grated
  • 300 g currants

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Redcurrant Gugelhupf with poppy seeds

Beat the eggs and sugar for a few minutes until frothy. Slowly stir in the yogurt and oil. Then sift the flour with the baking powder and mix in with the ground poppy seeds. Coat the currants in a little flour and fold into the mixture. Pour the batter into a greased Bundt pan and bake at 180°C (350°F) for about 60-70 minutes (test with a toothpick to see if it’s done). If desired, spread the Bundt pan with currant jam while it’s still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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