Curd Bundt Cake

14 SERVINGS

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INGREDIENTS

80 g melted butter (+ 20 g for greasing the pan)
200 g wholegrain spelt flour (+ 15 g for dusting the pan)
3 egg yolks
80 g honey
Zest of 1 medium lemon
50 ml semi-skimmed milk
500 g soft semi-skimmed curd
1 package of baking powder (12 g)
50 g raisins
3 egg whites
Salt

INSTRUCTIONS

1
First, preheat the oven to 170–175 °C. Prepare a Bundt cake pan (Ø 24 cm), grease it with 20 g of butter and dust with 15 g of spelt flour.
2
In a larger bowl, place the egg yolks, honey, butter, lemon zest, milk, and curd, and whisk everything thoroughly. Then add the flour, baking powder, and raisins to the mixture and mix again thoroughly.
3
Next, place the egg whites and a pinch of salt in a tall container and use a hand blender with a whisk attachment to whip into stiff peaks (this will take 2–3 minutes). Add the finished egg whites to the prepared mixture in two parts. Fold them in gently but thoroughly.
4
Pour the entire contents of the container into the prepared Bundt cake pan, place it in the preheated oven, and bake for 55–60 minutes at 170–175 °C. After baking, turn the Bundt cake out of the pan (preferably onto a cooling rack) and let it cool for at least 40 minutes.
5
Once cooled, cut the Bundt cake into individual portions and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.