Gluten-free – lactose-free – no palm oil – no hydrogenated fats
Preparation:
Make sure all ingredients are at room temperature. Preheat the oven to 170°C (convection oven 160°C). Mix 400g mix, 140g (cream) butter and 200g eggs (4 pcs size M) in 5 minutes on medium speed to a smooth batter. Lactose-free recipe: replace the butter with 140 g of seed oil such as sunflower or rapeseed. Pour the batter into a greased Ø18/20 cm baking tin. Baking time (middle of the oven): 45-50 minutes, then remove immediately from the baking tin and allow to evaporate on a wire rack. Cupcakes: baking time 30-35 minutes.
Ingredients:
Sugar, rice flour, corn starch, humectant: E420; emulsifiers: E475, E471; cocoa powder, raising agents: E450, E500; acidity regulator: E575; thickeners: E412, E466; salt, colouring agent: E129*. *may adversely affect the activity or attention span of children. May contain traces of: milk, egg, soy and nuts.
Keep dry and cool and avoid heat sources