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

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

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.