Summary

Ingredients

• 200 g flour, luten-free, liht
• 100 g buckwheat flour
• 1 bag / s custard powder (vanilla flavor), gluten-free, approx. 40 g
• 0.5 bag ½ / s baking powder, gluten-free
• 1 tablespoon psyllium husk, ground (fiber husk)
• 200 g molasses - suar, brown or cane suar
• 2 tablespoon spice mixture (speculoos or gingerbread spices)
• 350 g yourt, lactose-free
• 2 additional eggs or 100 g yoghurt
• some water or milk or buttermilk, possibly
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Mix all dry ingredients and then stir in the yoghurt and possibly the eggs. The dough must flow like a soft batter. If it is too thick, add a little water or milk or buttermilk.
2. Grease a box cake tin, sprinkle with breadcrumbs, fill in the dough and bake at 160 ° C (top-bottom heat) for about 50 - 60 minutes. Place a piece of baking paper or aluminum foil on the mold for the first 20 minutes, otherwise the dough will darken too quickly.
3. After the baking time, stick a wooden shashlik stick into the batter. When the dough no longer sticks, the cake is done. Take the mold out of the oven, run a breakfast knife between the mold and the cake to loosen the dough a little. Let the cake cool for 5 minutes and then turn it out of the mold.