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Ingredients
- 2 tbsp ground hazelnuts
- 4 pcs eggs
- 200 g sugar
- 1 pkg vanilla sugar
- 200 ml rapeseed oil
- 250 g natural yogurt
- 1 tsp lemon zest
- 300 g wheat flour
- 1 pkg baking powder
Method
- 1Preheat the oven to 180 °C (top/bottom heat). Thoroughly grease a Gugelhupf pan with a little oil and dust with ground hazelnuts.
- 2Beat eggs with sugar and vanilla sugar in a bowl for several minutes until the mixture is light and thick.
- 3Slowly pour in the oil while stirring. Then stir in the natural yogurt and lemon zest.
- 4Mix flour with baking powder and briefly, but thoroughly, stir into the wet ingredients until a smooth batter forms.
- 5Pour the batter into the prepared pan and bake in the preheated oven for approx. 45–50 minutes (perform a skewer test).
- 6Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a wire rack and let it cool completely. Sprinkle with powdered sugar as desired.
