Ingredients

The following ingredients have 4 Servings
  • 95 gms – ¾ cup gluten-free flour and low fodmap (if required)
  • 70 gms – ¾ cup almond meal
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp xanthan gum
  • 70 gms – ¼ cup + 1 tbsp vegetable spread or butter (at room temperature)
  • 150 gms – ¾ cup sugar
  • 1 ¼ tsp vanilla extract
  • 2 eggs (at room temperature)
  • 80 ml – 1/3 cup milk or lactose-free milk

Instruction

  • Mix together the gluten-free flour, almond meal, baking powder, salt, and xanthan gum.
  • In the bowl of an electric mixer, beat the spread or butter for 2 minutes.
  • Add the sugar and whisk well for a few minutes. Add the vanilla extract.
  • Add the eggs one at a time and keep whisking.
  • Gradually add the flour and milk in 3 times. Whisk well.
  • Pour in a greased and floured 5 cup – 1.2 lt. cake tin and bake in a pre-heated oven at 165°C – 330°F for 40 minutes or until a skewer inserted in the middle comes out clean.
  • Cool down, then unmould and dust with icing sugar.