Hearty Bundt cake with bacon and paprika

lactose free | gluten free

Recipe from: Trudel from glutenfrei-kochen.de

Ingredients

For 1 ring cake approx. 16 cm

• 100 g 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 of cream of tartar baking powder
• 1 1/2 teaspoons salt
• Freshly ground white pepper
• 80 g grated mountain cheese
• 120 g diced bell peppers (red, yellow and green)
• Some sprigs of rosemary and thyme
• Butterfat for greasing and 2 tablespoons breadcrumbs for sprinkling the dish

Preparation

Tip :) Only use a kitchen scale for our recipes and to weigh 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 psyllium husks, tapioca starch and baking powder. Gradually stir the flour mixture with the wine into the egg and oil mixture.
4. Finally fold in the grated cheese with the bacon and the diced peppers.
5. Spread the mixture into the greased Bundt cake pan (16 cm) sprinkled with breadcrumbs.
6. Place the mold on the middle shelf of the oven preheated to 180° bottom/top heat. Bake the ring cake for approx. 40 minutes. Test the doneness with a toothpick.
7. Leave the hot Bundt cake to cool in the mold for another 10 minutes, then loosen the edge with a kitchen knife.

Serve the Gugelhupf warm with beer or wine.

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