Gluten-free gingerbread cake
Ingredients
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- 300 ml of milk
- 300 g Fine mix Liana
- 180 g powdered sugar
- 100 ml of oil
- 2-3 PL plum jam
- 2-3 eggs (depending on size)
Next we need
- oil for greasing the mold
- flour to fill the mold
- powdered sugar for sprinkling
- to taste, chocolate/ dried fruit/ nuts/ coconut/ poppy seeds
- cake tin with ø 22.5 cm
- Beat eggs, oil, powdered sugar, plum jam, milk, Fine mix.
- Add chocolate, dried fruit, crushed nuts, coconut, poppy seeds to taste.
- Grease the cake pan with oil and sprinkle with flour. Pour the dough into the mold and bake in a heated oven at 160°C for 55 minutes.
- Let the baked cake cool for at least half an hour and then carefully turn it out. Before serving, sprinkle with powdered sugar or cover with chocolate.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 ml of milk
- 300 g Fine mix Liana
- 180 g powdered sugar
- 100 ml of oil
- 2-3 PL plum jam
- 2-3 eggs (depending on size)
Next we need
- oil for greasing the mold
- flour to fill the mold
- powdered sugar for sprinkling
- to taste, chocolate/ dried fruit/ nuts/ coconut/ poppy seeds
- cake tin with ø 22.5 cm
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