Love Coffee? Now you can have your cake tasting like a real Italian Cappucino with this gluten free cake mix coming to you from Milan.
Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in color. (3) Pour the mixture into the pan. (4) Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or dusted with icing sugar, chocolate coffee beans or Tiramisù Cream Madame Loulou.
What to add: Lactose free recipe> 120 g (for the US: 1⁄2 cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe> 120 g of butter and 200 g of eggs (approx. 3-4).