Gluten-free nut cake with cinnamon and chocolate icing I Ruut

gluten free | grain free

Recipe by: Johanna from glutenfreierezeptwelt.de

INGREDIENTS: for 1 Bundt cake or a large loaf pan

• 5 eggs, separated
• 160 grams of sugar
• 150g softened butter
• 1 pinch of salt
• 250 g ground hazelnuts
• 150 g ground almonds
• 100 g Ruut cassava flour
• 50 g chopped walnuts
• 1 teaspoon Baking powder
• 1 tsp cinnamon
• 1/2 tsp speculaas spice (optional)
• 100 g sour cream
• 60 ml cream

Glaze:

• 150 grams of chocolate
• 2 tbsp coconut oil
• 1 tsp cream

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Beat the egg yolks and sugar for about 5 minutes with the whisks of the hand mixer until fluffy. Add the softened butter in pieces and stir in.
2. Add the rest of the ingredients and stir well.
3. Beat the egg whites until stiff and carefully fold them into the batter in three parts.
4. Grease a Bundt cake tin (or loaf tin) with butter and sprinkle with sugar. Put the dough in, smooth it out and bake in a preheated oven at 185° C, top and bottom heat, for 50 minutes.
5. Let the cake cool down in the tin for about 15 minutes, then remove it from the tin and let it cool down completely on a wire rack.
6. Slowly melt the chocolate with the coconut oil and the cream in a saucepan and spread over the cake.