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Traditional continental cake

Ingredients

300ml warm water
2 cups maize corn flour (290g)
½ cup rice flour (85g)
½ cup Orgran GFG (75g)
½ cup raw sugar (115g)
¼ cup melted butter or margarine (60g)
2 fresh eggs, lightly beaten
½ tsp. salt (2g)
⅓ cup skim milk powder
1 tsp. lemon essence
2 tbs. poppy seeds
4 tsp. gluten-free baking powder (16g)
1 sachet (Tandaco) dry yeast (7g)

Method

Preheat oven to 160°C (325°F)
Grease cake tin

1. Mix margarine and sugar until light and fluffy.
2. Add all dry ingredients and mix well.
3. Add beaten eggs, vanilla essence and warm water to dry ingredients and mix well.
4. Spoon into greased cake tin and allow to stand for approximately 15-20 minutes (covered with a clean tea towel).
5. Bake for approximately 40-45 minutes.  (Cake should be golden brown when baked).  Cool on a wire rack.

Comments

Gluten free Continental Cake recipe

Sultanas and vanilla essence can be used instead of lemon essence and poppy seeds.