Buy all ingredients right below the recipe
INGREDIENTS
- 80 g melted butter (+ 20 g for greasing the pan)
- 200 g wholemeal spelt plain 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 semi-skimmed curd
- 1 packet baking powder (12 g)
- 50 g raisins
- 3 egg whites
- Salt
INSTRUCTIONS
- 1First, preheat the oven to 170–175 °C. Prepare a bundt cake pan (Ø 24 cm), grease it with 20 g butter and dust with 15 g spelt flour.
- 2In a large bowl, combine egg yolks, honey, butter, lemon zest, milk, and curd, and whisk everything thoroughly with a whisk. Then add flour, baking powder, and raisins to the mixture and mix thoroughly once more.
- 3Next, place egg whites and a pinch of salt into a taller container and whip stiff peaks using an immersion blender with a whisk attachment (this will take 2–3 minutes). Add the finished meringue in two batches to the bowl with the prepared mixture. Fold it in carefully but thoroughly.
- 4Then 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.
- 5Once cooled, slice the bundt cake into individual portions and serve.
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The author of the photograph is Marie Bartošová.