Gluten Free Cake Recipes
Ingredients: dough: 80 g butter, 120 grams of sugar; 120 ml espresso coffee, 3 eggs, 220 g
gluten-free flour, 2 teaspoons
gluten-free baking powder, 1 tbsp.
Spoon cocoa; fat to form lubrication
filling: 250 g cherries, pitted, and 100 g
sugar, 200 ml water
How to cook: Warm butter Mix with sugar, add 100 ml coffee and stir. Beat the eggs one by one. Sift flour with baking powder, mix with egg - cream mass and knead. If the dough will be too stiff, add
another 20 ml of coffee (density test may well depend the properties of gluten-free flour). Divide dough in half, in one part add chocolate and put in refrigerator for 15 minutes. Add the cherry to put in a saucepan, add sugar and cook on low heat 5 - 10 minutes. Fold in the sieve syrup to collect and filter (preferably syrup was at least 150 ml).
The oven heat to 200 degrees.
In the dark dough add cherries and put in greased
fat shape with a diameter of 22 cm, on top of expanded white dough so as to obtain a marble figure, ready mass to level and bake for 30 minutes. Cool cake and permeate syrup with a syringe. Punctures should be done through a 1 - 1,5 cm gluten flour Land wheat and on the need thorough impregnation syrup. Before serving, sprinkle the cocoa can or cover glaze.
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