Saturday, April 23, 2016

Spinach Lemon Sunflower Gugelhupf


What I like most about this cake is that it is season proof. A perfect cake for any time of year that looks beautiful on your dessert table.


Spinach, lemon and sunflower seeds combine to make a delicious dense sweet bundt cake. The earthy taste of spinach and the bright flavor of lemon are the winning flavors here.


Sunflower oil replaces butter in this recipe and adding raw sunflower seeds to the batter adds extra flavor and crunch. White chocolate chips balance the vegetable and citrus taste and boost the sweet factor.

The cake is topped with a simple sugar glaze flavored with freshly squeezed lemon juice. If you have extra lemon zest, feel free to add that to the sugar glaze as well.

For the full recipe and instructions, hop on over to my German Food Page at about.com


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