Eggnog cake, gluten-free and airy | Ruth

| gluten free |

Recipe from: Claudia from www.cb-fitnesscoaching.de

Ingredients : For 1 cake

• 200 g oil and a little more for greasing
• Breadcrumbs (gluten-free) for sprinkling
• 4 eggs
• 240g sugar
• 200 g eggnog
• 120 g Ruut cassava flour
• 120g Cornstarch (I use cornstarch)
• 1 pack of baking powder

PREPARATION:

Tip :) For our recipes or for weighing the flour, only use a kitchen scale.

1. Preheat oven to 180°C.
2. Grease a Bundt cake tin and sprinkle with breadcrumbs.
3. Mix eggs and sugar for 3 minutes until frothy.
4. Slowly add oil, eggnog, cornstarch, flour and baking powder and stir for 5 minutes.
5. Pour the dough into the prepared Bundt cake tin and bake for 1 hour (180°C fan oven).
6. Allow the cake to cool in the tin, turn it out and serve.