Moist raspberry and lemon cake with quark cream, gluten-free

| gluten-free | dairy-free if required

Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: a rectangular baking tin approx. 24 x 24 cm, or a small springform tin

• 80 g Ruut cassava flour
• 35 g millet flour
• 35 g gluten-free oat flour
• 50 g ground almonds
  
• 120 g sugar
• 2 tsp baking powder
• 1 tsp psyllium husk powder
• 1 pinch of salt
• 170 g soft butter
• Zest of one organic lemon
• 3 eggs, size M
• 150 ml oat milk
• 1 tbsp lemon juice
• 170 g frozen raspberries

For the topping (can be replaced with vegan alternatives):

• 150 g plain cream cheese
• 220 g low-fat quark
• 10 ml oat milk
• 15 g sugar
• Juice of 1/2 lemon
• A few raspberries

PREPARATION:
Tip :) Use a kitchen scale to weigh the ingredients, such as the flour, for our recipe.

1. Mix the cassava flour, millet flour, oat flour, ground almonds, sugar, baking powder, psyllium husks and salt in a bowl.
2. Knead the butter into the flour mixture by hand to form crumbs.
3. Mix the lemon juice, oat milk and eggs in a separate bowl.
   
4. Add the wet ingredients to the dry ingredients while stirring and continue stirring until a smooth dough forms.
5. Pour half of the dough into a cake tin measuring approx. 24 x 24 cm (or a small springform pan with a diameter of approx. 24 cm) and spread half of the frozen raspberries on top. Spread the second half of the batter on top and scatter the remaining raspberries over it.
6. Bake the cake in a preheated oven at 180°C, top and bottom heat, for approx. 30 minutes until golden brown. Leave to cool in the cake tin on a wire rack.

Topping

1. Mix all ingredients except the berries with a hand mixer until there are no lumps.
2. Spread the sweet quark cream on the cold cake and decorate with raspberries.
3. Best served immediately. However, it will keep for 1 day in the refrigerator, covered, with the cream on top.

Tips

• You can use teff flour or sorghum flour instead of millet flour.
• You can use buckwheat flour instead of oat flour.
• When substituting flours, make sure you use protein-rich flours. This is the only way to achieve a result that is similar to that achieved with the flours actually used.