Delicious Gluten-Free cake
by Ms H Judit Hadnagy
The preparation does not require previous baking experience,
making this delicious cake is quick and easy. I can recommend it for any
occasions.
Ingredients: for a baking tin of 20cm x 25cm
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Egg yolk
|
4
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|
|
Egg white
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6
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|
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Butter
|
100g
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|
|
Sugar
|
3tbsp
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|
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Agave syrup
|
1 ½ tbsp
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|
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Blackcurrant
conserve
|
150g
|
|
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Grated walnuts
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80g
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milk
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2 tbsp
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Ground almonds
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100g
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Gluten –free flour:
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150g
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Buckwheat
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80g
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Potato starch
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20g
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Self-rising flour
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50g
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Xanthan gum
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1tsp
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Backing powder
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1tsp
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Lemon
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1 tbsp
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|
tbsp: table spoon
tsp: tea
spoon
Method:
- · Heat the oven to 160 0C
- · Blend the egg yolks with butter and sugar
- · Add the milk, the gluten-free flour mixture and the ground almonds
- · Transfer the mixture into the buttered tin and spread the blackcurrant conserve on it.
- · Whip the egg whites with the lemon juice and agave syrup until it gets hard and foamy then spread it on the top of the cake
- · Place the cake into the preheated oven and bake it about 40 minutes.
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