Gluten-free Runebergine cakes
Gluten-free Runebergine cakes
Doses
18
kplCooking time
15
minutesThe gluten-free Runeberg's tortes are one of the February favourites. Virtasalmen Viljatuote' crushed buckwheat groats give to the tortes a nice chewy feeling.
Ingredients
200 g butter
1 dl sugar
1 dl brown sugar
3 eggs
2 dl almond flour
1,5 dl potato flour
1 dl Gluten-free buckwheat flour from Virtasalmi's Grain Product
2tspbaking powder
1-2tspbitter almond flavouring
Preparation
- Cream the soft butter and sugar.
- Add the eggs and the dry ingredients mixed together.
- In between adding the eggs, always add a couple of spoonfuls of flour and finally all the flour.
- There are different strengths of bitter almond flavourings and it's worth tasting the dough as you add it.
- Divide the batter into 18 muffin tins and bake at 200°C (oven) for about 15 minutes.
- Let the tarts cool.
- Moisten slightly with the rum and water mixture.
- Decorate the gluten-free Runeberg cakes with a spoonful of raspberry jam and powdered sugar water icing.
Kirsi Epäpäilys | Villa Kanervan Baking Oven
Gluten-free pancake mix, 500 g 