Gluten-free cinnamon teacake
This gluten-free cinnamon teacake is a delightful treat for recess time or afternoon tea
Equipment
- 24 centimetre fluted bundt cake tin
- Electric mixer with large bowl
- Sifter
- Measuring scales
- Small bowl
Ingredients
- 2 eggs
- 50 g tapioca flour
- 70 g sorghum flour
- 60 g brown rice flour
- 5 g psyllium husk
- 30 g baking powder
- 165 g brown sugar
- 2 tsp ground cinnamon
- 250 g ricotta cheese
- 1 tsp vanilla essence
- 125 ml oil (Use the oil of your choice)
Icing
- 50 g butter (unsalted)
- 100 g gluten-free icing mixture
- 1 tsp milk (use the milk of your choice)
Instructions
- Preheat oven to 180° Celsius (conventional) or 160° Celsius (fan-forced)
- Grease a 24 centimetre fluted bundt cake tin
- In the large bowl of an electric mixer, beat eggs on medium speed for 5 minutes
- Sift the flours, psyllium husk, baking powder into the bowl. Add sugar and cinnamon. Add ricotta cheese, vanilla essence and oil
- Mix until well-combined
- Pour evenly into cake tin
- Bake for 35 minutes or until a skewer, when inserted, comes out clean
- Leave in tin to cool
Icing
- Melt the butter in a small bowl
- Sift in icing mixture and add milk
- Stir to combine
- Once cake is completely cooled, turn out of the tin and evenly spread over the icing
Notes
To freeze, wrap individual slices and store in freezer. Defrost at room temperature.
Use Greek yoghurt instead of ricotta cheese if you prefer.