Gluten-free sugar bread is easy to make and if you fill it with berries and cream, you get a wonderful party cake. The sugar bread can also be eaten as is with lemon- or orange juice- icing. You can also use it for a marzipan cake. There are many possibilities for this recipe! We have used our own flour in this cake, but other light flour mixtures will of course also suffice. We also used fruit and berries (eg. strawberries, blueberries, raspberries and kiwi) and brine from canned fruit.
Ingredients
- 5 x eggs
- 200 g sugar
- 150 g gluten-free all-purpose flour
- 1 tsp baking powder
- 3 dl heavy cream
Method
- Preheat the oven to 160º C.
- Whisk the eggs and sugar together in a baking bowl to make an eggnog. Feel free to use a stand mixer. Mix in flour and baking powder. Continue to stir for a couple of minutes.
- Place the batter in a greased round cake form (approx. 22 cm in diameter) with baking paper at the bottom (the butter causes the baking paper to stick).
- Bake the cake for approximately 40 minutes on the bottom rack. Let cool on a wire rack.
- Beat the cream and 3 tablespoons (approx. 50g) of sugar until you get a soft cream. (This measurement is for 1 portion. 2 portions = 6 tbsp and so on.)
- Cut the cake base into 2 parts. Take a couple of spoonfuls of canned fruit brine and spread over the bottom to add extra moisture and flavour. Fill the center of the cake with cream and berries. Decorate the top with more cream and fresh berries
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