Mountain Snow Gugglhupf
This simple delicious cake is Monika’s speciality at the Wild Brumby cafe/restaurant/distillery in the Snowy Mountains, NSW.
Inroduction
About this Recipe
By: Sheridan Rogers
This simple delicious cake is Monika’s speciality at the Wild Brumby cafe/restaurant/distillery in the Snowy Mountains, NSW.
Ingredients
- plain flour 150g (1 cup), sifted
- almond meal 50g
- baking powder 1 teaspoon
- caster sugar 200g
- softened butter 200g
- organic or free range eggs 4
- lemons 2 small, zest of
- lemon juice 2 tablespons
Preheat oven to moderate (180 degC/160degC fan forced). Grease and flour a 22cm Guggelhupf mould (or cake tin with hole in the middle). Process the flour, almond meal, baking powder, sugar, butter and eggs in a food processor for about 1 minute – until just combined (do not over process). Stir in the zest and lemon juice. Pour into the mould and bake for 45 – 55 minutes. For the Icing: Combine juice of 1/2 lemon with sifted icing sugar – stir until smooth and ice the cake – be careful not to make it too runny.