Pancake batter

½ cup Gluten-free Pancake Mix (Bob’s Red Mill)

1 Large egg

500ml Cold water (approx.)

1 tsp. Sunflower oil

½ Zest of a small lemon

Cake mixture

2 Large eggs

1½ cups Almond meal

½ cup Gluten free flour

½ cup Coconut flour

1 tbs. Psyllium husk powder

1 tbs. Flax seed meal

½ cup Raisins

2 tsp. Mixed baking powders

1 cup Caster sugar

½ cup Dark brown sugar

115 gms. Softened butter

Zest of ½ a small lemon

500ml Pancake batter (all)

Spice

½ tsp. Cinnamon spice

½ tsp. Ginger spice

¼ tsp. Cardamon spice

¼ tsp. Nutmeg spice

¼ tsp. Allspice spice

¼ tsp. Star anise spice

1 tsp. Raw cocoa powder (save for later)

Topping

¼ cup Pine nuts

1 ½ cups Pecan nut meal

6 tsp. Coconut sugar

1 tsp. Cocoa powder

Cold water to dampen the top

Method

· Preheat the oven to 200°c
· Grease the Kugelhopf tin with butter and sprinkle with flour
· In a mixing bowl, whip 2-3 eggs with the caster sugar and dark brown sugar
· Stir in the softened butter & lemon zest, and lightly whip
· Incorporate the pancake batter
· Add the 6 spices, flax seed, and psyllium husk powder
· Fold in the almond meal and coconut flour, and G.F. flour
· Gently fold in the raisins
· Blob two-thirds of the cake mixture into the Kugelhopf tin
· Mix 1 tsp. cocoa powder with the remaining cake mixture, then blob randomly into the tin
· Level the top with a spatula, and sprinkle with pine nuts
· Cover with a thick layer of pecan meal
· Sprinkle with chocolate powder and coconut sugar
· Prod with a spatula 6 - 8 times, random dents into the cake mixture, and down the sides. Let the nuts fall around the edges.
· Sprinkle water over the top to dampen
· Allow to settle for 10 minutes
· Reduce oven to 180°c and bake Kugelhopf 45 minutes
· Turn out onto a cooling rack, nutty side up, using plate
· If desired, dust with icing sugar.

Georgina Zuvela