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Gluten-free eggnog cake

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Ingredients for 1 servings:

  • 5 eggs
  • 1 tbsp powdered sugar
  • 2 packets of vanilla sugar
  • 250 ml neutral oil
  • 250 ml egg liqueur (alternatively 350 ml is also possible)
  • 125 g buckwheat flour
  • 125 g potato flour
  • 1 packet of baking powder
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Whisk the eggs, powdered sugar, and vanilla sugar until frothy. Then stir in the oil and egg liqueur. Then add the buckwheat flour, potato flour, and baking powder. Stir everything together and pour the batter into a greased Bundt pan. Bake in a preheated oven at 150°C (convection oven) for about 60 minutes. After baking, let the cake stand in the pan before turning it out. Tip: If you used 350 ml of egg liqueur, the baking time is 70 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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