Gluten-free Cake

Name: Gluten-free Cake
Yield: 12 servings
Ingredients: 240 g cane sugar; 3 eggs; 100 g butter; 100 ml semi-skimmed milk; 60 g almond flour; 60 g potato starch; 120 g buckwheat Flour; 2 tbsp Psyllium Husk; 2 tsp baking soda; Peel Of 1 lemon

Of course everyone should be able to enjoy freshly baked sponge cake, no matter if they suffer from ingredient intolerances. Gluten-free pastries often dry faster than pastries made from wheat flour, so eat up or freeze it!

Ingredients

240 g Cane sugar
3 Eggs
100 g Butter
100 ml Semi-skimmed milk
60 g Almond flour
60 g Potato starch
120 g Buckwheat Flour
2 tbsp Psyllium Husk
2 tsp Baking soda
Peel Of 1 Lemon

Instructions

Step 1

Heat the oven to 175 °. Grease and prepare the sponge cake tin with almond flour.

Step 2

Whisk eggs and sugar until fluffy. Melt the butter and mix with the milk. Stir in the milk mixture and all the dry ingredients into the egg mixture. Flavouring it with grated lemon peel.