Spelt Nut Gugelhupf

For the spelt nut cake, cream butter and honey until fluffy. While stirring constantly, slowly add eggs. Mix flour with nuts, cream of tartar powder, vanilla and lemon zest and fold into the mixture. Pour the mixture into a greased cake pan and bake in a preheated oven at 180ºC for about 50 minutes. Brush the top of the Gugelhupf with warm apricot jam. Melt the dark chocolate coating in a hot water bath and spread generously on top. The couverture should not completely cover the Gugelhupf, but run down in isolated streams. Spread sliced almonds on the upper edge of the gugelhup.

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