Yesterday I had a craving for a lemon cake. First, because shortly after Easter, the weather became autumnal again: It was storming, snowing, and freezingly cold again. Second, because my mother had told me about a cake that I also wanted to try: a Gugelhupf with olive oil instead of butter. And third, because when I went for a walk in the park I collected lots of cherry blossoms that had been blown off the trees earlier. They were too pretty to just lie on the park lawn. So I decided to make something out of them.
Since there were only a few flowers for me this year anyway due to Corona (closed flower stores, no trips to the countryside, etc.) and due to water damage in my favorite flower store, I enjoy all the more the flowers / plants that are now all the more.
This seems to be the case for several other people — I see here in the city again and again picking whole branches of willow catkins or forsythia. That’s really a bit sad, because there are so few plants anyway. They don’t have to wither away in people’s living rooms. Rather there, where other people, bees, bumblebees, etc. can also enjoy it. I think Christian Morgenstern thought of it in a similar way:
today i have NOT picked
a few flowers for you
to bring you their lifeChristian Morgenstern
That’s just a short explanation, how it came to this cake 😉 This is wonderfully juicy due to the olive oil, even the next day (and certainly still on the 3rd day- but the puffer didn’t get that old with us). I replaced the eggs with apple pulp, gluten-free baking powder, baking soda and psyllium husks. These ingredients make it fluffy and juicy. Half of the flour mixture is almonds. They are my favorite ingredient in flour mixes right now. Almond flour has 20 ‑times more magnesium than wheat flour. And they are low in calories, but high in protein. Since I’m not a fan of ready-made flour mixes, the ingredient list is a bit longer, but as I said, the ingredients you need for gluten-free baking are repetitive. So it’s not a waste of time to get psyllium husks and co. The baking dish I used for this,
is a Gugelhupf pan with 25 cm diameter of coated cast aluminum from Kaiser.
What is your favorite baking pan? Do you use silicone molds? I try to avoid them. Feel free to write me about it in the comments.
Lemon Blueberry bundt cake
- bundt cake baking pan
- 180 g sugar as desired xylit or coconut blossom sugar
- 220 g almonds ground
- 150 g food starch gluten free
- 100 g rice flour
- 1 tbsp ground psyllium husk
- 20 g tartar baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 250 g apple pulp
- 150 g olive oil mild
- 2 tsp grated lemon peel ecological
- 1/4 tsp ground vanilla pod
- 50 g wild blueberries frozen or fresh
- 80 g powdered sugar
- 1- 2 tbsp lemon juice
for the baking pan
- 1 tbsp vegan margarine
- 1 tbsp glutenfree flour
- Preheat oven to 180 degrees (top and bottom heat or convection oven to 160 degrees). Grease and dust the baking pan. Mix the dry ingredients in a bowl. Stir in apple pulp, olive oil, lemon peel and vanilla. Pour half of the mixture evenly into the baking dish. Spread blueberries on top. Pour the rest of the mixture on top and smooth it down.
- Bake on the 2nd rack from the bottom for about 50 minutes (test with chopsticks). If the surface of the dough gets too dark, simply cover with baking paper. Remove cake and let cool on a cooling rack for 10 minutes. Carefully turn out onto the rack and let cool for another 20 minutes. If you like, garnish the cake with icing and flowers. Therefor mix the powdered sugar with the lemon juice to make a thick icing and run it in stripes over the cake. Sprinkle with blossoms.