John Myers
Ingredients for 1 servings:
- 125 g raspberries
- 2 eggs, size L
- 125 g sugar
- ½ packet of vanilla sugar
- 1 pinch of cinnamon
- 1 pinch of salt
- 125 ml oil
- 125 g flour
- ½ pack of baking powder
- 50 g hazelnuts or almonds, ground
- 50 g chocolate shavings
- e.g. powdered sugar or icing
- Fat and flour for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
small guglhupf
Sort the raspberries. Whisk the eggs, sugar, vanilla sugar, cinnamon, and salt until frothy. Stir in the oil and the flour mixed with the baking powder. Finally, stir in the ground nuts and chocolate shavings. Grease and flour a small 22-24 cm Bundt cake pan, then pour the batter evenly into the pan. Arrange the raspberries on top, gently pressing them into the batter if necessary, and bake the cake in a preheated oven at 170°C (convection oven) for about 45 minutes. Let cool briefly in the pan and then turn out. Once cooled, dust with powdered sugar or top with your favorite glaze.
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