Gluten-free fruitcake
Ms H Judit Hadnagy
It is summer
variation of a sponge cake. If you wish
you can make it sugar free.
Ingredients
100g
|
gluten-free rise flour
|
90g
|
ground almond
|
10g
|
potato starch
|
1 tsp
|
sodium bicarbonate
|
2 tbsp
|
agave syrup
|
1 tbsp
|
maple syrup
|
1 tbsp
|
honey
|
4 medium
|
Eggs
|
100g
|
Blueberries washed
|
Method:
Preheat the oven to 1600C
Blend the eggs and the sweet syrups,
Add to flour mixture and blend the batter well.
Transfer the batter into baking tin (approx. 20cm 20 cm)
Sprinkle the blueberries into the batter and place it into
the oven for 40 minutes.
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