Red Valentine's Cake (Gluten-Free)
Ingredients
4 persons
- 75 grams of butter
- 100 grams sugar
- 1 hey
- 75 grams of gluten-free flour
- 50 grams of almond flour
- 0.5 teaspoon baking soda
- 3 tablespoons of lactose-free milk
- 0.5 teaspoon vanilla extract
- 50 grams frozen raspberries
- 3 tablespoons ELVEA Natural Passata
- 50 grams of white chocolate
- 100 grams of powdered sugar
Preparation
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1
Preheat the oven to 180°C and grease a bundt pan with baking spray or oil.
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2
Beat the butter and sugar until light and fluffy with the mixer. Add the eggs one by one.
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3
Mix the flour and almond flour with the baking powder and baking soda. Add this to the sugar mixture and beat well. Add 4 tbsp milk and ½ tsp vanilla extract. Pour about half of the batter into the baking pan.
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4
Mix the raspberries with the passata. Set aside 2 tbsp of this tomato-raspberry mixture for the glaze.
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5
Melt the white chocolate with the remaining milk (2 tbsp) and mix this with the remaining cake batter. Then stir in the raspberry puree and mix until smooth. Pour this batter on top of the batter in the baking pan and gently swirl with a knife or the handle of a wooden spoon. The goal is to get a marbled cake. Too much effort? Then just mix your batter with the white chocolate and raspberry puree. Just as tasty and quicker to make.
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6
Bake the cake for 40 minutes. If the top browns too quickly, cover it with a piece of aluminum foil. After 30 minutes, poke the cake to see if it is done. Gluten-free cake can quickly become too dry.
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7
Let the cake cool on a wire rack.
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8
Make icing from the leftover raspberry purée and powdered sugar. Once the cake has completely cooled, you can pour the icing over the cake. If desired, decorate with some sprinkles for a true Valentine's cake.
Do you prefer to use regular flour instead of the gluten-free variant? Then only add milk to the chocolate mixture, not to the basic cake batter. Buon Appetito!
