Hearty Bundt cake with bacon and paprika

lactose-free | gluten-free

Recipe by: Trudel from glutenfrei-kochen.de

Savory gluten-free Gugelhupf: the ingredients

For 1 Gugelhupf of approx. 16 cm

• 100 g smoked bacon
• 4 eggs
• 80 ml sunflower oil
• 150 g Ruut cassava flour
• 60 g tapioca starch
• 80 ml white wine
• 1 tsp ground psyllium husk
• 1 packet cream of tartar baking powder
• 1 1/2 tsp salt
• Freshly ground white pepper
• 80 g grated Alpine cheese (e.g. Gruyère)
• 120 g finely diced bell peppers (red, yellow and green)
• A few sprigs of rosemary and thyme
• Clarified butter for greasing and 2 tbsp breadcrumbs for dusting the pan

Baking a Gugelhupf with bacon and peppers

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Cut the bacon into small cubes. Fry in a pan until lightly browned.
2. Put the eggs in a bowl and whisk with the oil. Season with salt and pepper. Add the washed and chopped herbs.
3. Mix the cassava flour with the psyllium husk, tapioca starch and baking powder. Gradually stir the flour mixture into the egg and oil mixture, alternating with the wine.
4. Finally, fold in the grated cheese, the bacon and the diced peppers.
5. Spread the batter into the Gugelhupf pan (16 cm), greased and dusted with breadcrumbs.
6. Place the pan on the middle rack of the oven, preheated to 180° top and bottom heat. Bake the Gugelhupf for approx. 40 min. Test for doneness with a toothpick.
7. Let the hot Gugelhupf cool in the pan for another 10 min, then loosen the edge with a kitchen knife.

Serve the Gugelhupf while still warm with beer or wine. Hearty and studded with bacon and paprika, this savoury Bundt cake is perfect for sharing.

Preparation time: 30 min. Baking time: 40 min.