| 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.
- Mix the cassava flour, millet flour, oat flour, ground almonds, sugar, baking powder, psyllium husks and salt in a bowl.
- Knead the butter into the flour mixture by hand to form crumbs.
- Mix the lemon juice, oat milk and eggs in a separate bowl.
- Add the wet ingredients to the dry ingredients while stirring and continue stirring until a smooth dough forms.
- 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.
- 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
- Mix all ingredients except the berries with a hand mixer until there are no lumps.
- Spread the sweet quark cream on the cold cake and decorate with raspberries.
- 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.
