Baking Mix Lemon Cake Gluten Free Organic, 430g
Biovegan Baking Mix for organic and gluten free delicious Lemon cake.
What is needed to make it happen ;-)
» A rectangular baking pan, 20 cm long
» 200 ml mineral water (carbonated and room temperature)
» 75 ml vegetable oil (neutral)
» 1 tbsp (6 ml) water for the carob mixture
Place the baking mixture, 200 ml mineral water and 75 ml vegetable oil in a mixing bowl. Mix with a whisk until an even mass is formed (approx. 2 minutes). Pour 2/3 of the mixture into the mold greased with vegetable oil using a spatula. Add the carob mixture and 1 tablespoon of water to the remaining mixture and stir evenly. Pour the darker mass onto the light mass and lightly spiral through both colors with a fork.
Preheat the oven to 180 ° C and place the cake on the lower rail. Bake for approx. 45 minutes at 180 ° fan oven or approx. 55 minutes at 180 ° top / bottom heat. At the end of the baking time, make a test with a wooden stick (e.g. toothpick) in the middle of the cake. If dough still sticks to the chopstick, extend the baking time by about 5 minutes, then try again.
3. Cool down
Let the cake rest on a wire rack for 15 minutes. Then overturn the cake and let it cool on the wire shelf. Dust with powdered sugar as desired or decorate with a chocolate icing
Baking mix ingredients: rice flour *, raw cane sugar *, corn starch *, rice semolina *, corn flour *, baking powder * ¹ (tapioca starch *, raising agent: sodium carbonate; acidifier: potassium tartrate²; lemon juice powder *, thickener: guar gum *), sweet lupine flour *; thickener: locust bean gum *; 1.4% lemon juice powder * (lemon juice *, maltodextrin *), 0.4% lemon peel, salt, <0.1% lemon oil *, emulsifier: lecithins * (sunflower *).
Ingredients lemon icing mixture: powdered sugar *, 0.1% lemon oil *.
Contains lupins, corn
Nutritional values per 100g
||1525 kJ / 363 kcal
|- Saturated Fat
|- of which sugar