| gluten-free | lactose-free
Delicious cake recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients
(for a loaf tin approx. 24 x 12 cm)
- 150 g cooked beetroot
- 70 + 100 g raspberries (frozen or fresh)
- 100 g Ruut cassava flour
- 25 g buckwheat flour
- 35 g oat flour
- 50 g ground almonds
- 1 tsp psyllium husk powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 100 g coconut yoghurt
- 3 eggs, size L
- 70 g soft butter or margarine
- 70 g sugar
- 1 tsp white wine vinegar
Preparation
Tip :) Use only a kitchen scale for our recipes and for weighing the ingredients such as the flour.
- Boil the beetroot until soft, allow to cool and peel. You can also use pre-cooked, vacuum-packed beetroot. Puree with the 70 g raspberries and set aside.
- Mix the cassava flour, buckwheat flour, oat flour, ground almonds, psyllium husk powder, sugar and baking powder in a large bowl.
- Add the coconut yoghurt, eggs and butter and stir well.
- Add the baking soda and vinegar and mix briefly.
- Take about 1/3 of the dough and mix with the raspberry-beetroot purée.
- Now take a greased loaf tin or one lined with baking paper and first spread the light-coloured dough in blobs using a spoon, then fill in the gaps with the red dough. Spread a few raspberries from the 100 g on the dough and add more light dough blobs. Fill up again with the red dough, spread raspberries on top and repeat until all the dough has been used up. Finally, raspberries should be on top again.
- Bake the cake in a preheated oven at 160°C for about 75 minutes.
- Leave to cool in the tin and sprinkle the moist and sweet cake with icing sugar before serving.
Have fun trying out the recipe!
