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.
- 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.
- Add the rest of the ingredients and stir well.
- Beat the egg whites until stiff and carefully fold them into the batter in three parts.
- 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.
- 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.
- Slowly melt the chocolate with the coconut oil and the cream in a saucepan and spread over the cake.
