Well, either you want it or not, there are these periods of life when you have to get food-healthy, at least food-healthier. Therefore, I’ve started to gain lots of knowledge in healthy and nutritious lifestyle too. I’ve been flirting with the whole-wheat flour already in the past and let me tell you, it isn't a bad thing. For instance, I love my New Year’s Brioche, in which whole-wheat flour stars big time. I’ve also tried a pizza dough with whole-wheat flour, which wasn’t good enough to Italian standards, but it was comforting as well. However, in both of the cases I used to combine whole-wheat flour with some regular plain flour. Today, I’ve tried to switch to 100% - Healthy Berry Gugelhupf.
My cake is made purely from the whole-wheat flour, flavoured up with honey, lemon, seasonal fruits and vanilla extract. This is a good alternative for people with a gout diet or digestion issues. This Gugelhupf is quite moist and rich in flavour. It can be served as a breakfast with a cup of green tea. My verdict is to widen your knowledge and provide with options. You may love it or hate it. Enjoy!
My Healthy Berry Gugelhupf is suitable for kids from 2 plus, because of a possible egg white intolerance.
Total Time: 1 hour
350g of whole-wheat flour, sifted
1 teaspoon of baking powder without phosphate, sifted
A pinch of sea salt
20g of butter, melted
2 whole eggs
10 tablespoons of good quality honey
1 teaspoon of vanilla extract
½ cup of plain yogurt
1 cup of lukewarm milk
2 cups of desirable fruits (I used mix of raspberries, blackberries, red and black currants and blueberries), frozen optional
Preheat the oven to 180 degrees.
First, in a small mixing bowl place flour with baking powder and salt. Mix.
Next, in a large mixing bowl put butter, juice from ½ lemon, 2 lightly whisked eggs, honey, vanilla extract and yogurt.
Start whisking on low-speed until incorporated well. Then, increase the speed to the highest until you get a smooth texture, for about 1 minute.
Stir in the dry mix in 2 parts. Continue mixing.
Pour in the milk and gently stir.
Mold the dough into a lightly greased Gugelhupf form and beat against the table to release the air.
Finish with berries. Gently press them into the dough by using spatula.
Bake Gugelhupf in the oven for about 40 minutes until a wooden skewer comes clean from the middle. This cake is incredibly moist, so do not let it dry.
Open the oven and let it cool down for a bit.
Bundt cakes are very traditional in countries I come from. Therefore, get more inspiration on how to make those party stars and check for my Classic Sponge Cake.
Makes 10 serves.