Moist gluten-free bundt cake

Do you know the feeling? A cup of tea and a slice of moist, cinnamon-scented bundt cake just like grandma used to make. We think that image took you back to childhood too.

So here is our recipe for a light, fluffy bundt cake with NO gluten and no milk, another one in the #detstvonatanieri series. That makes it a cake for people who avoid gluten, and for those who are sensitive to lactose.

You will not find ordinary butter or oil in the ingredients either – we replaced them with our ghee butter and Deortegas olive oil, which give you plenty of fats. Ghee is clarified butter, so the milk solids have been removed. That turns this little cake into a proper breakfast, or a tasty snack that keeps you going for longer.

Method:

• Mix the flours with the baking powder, cinnamon and salt.
• Whisk the sugar with the egg yolks.
• Then carefully add the softened ghee butter, oil and milk to the yolk mixture.
• Whisk the egg whites to stiff peaks.
• Add the flour mixture to the yolk mixture and finally fold in the egg whites carefully with a spatula.
• Bake the cake in a silicone tin lightly brushed with melted butter at 180 °C for about 35-40 minutes. It depends on your oven too.
• Freshly baked, it tastes wonderful drizzled with our pistachio cream or nougat cream.