Gluten Free Easter Cake Recipe | Woman and Home Magazine
www.womanandhomemagazine.co.za
Try this recipe for a gluten free Easter cake. It’s a sponge cake filled with apricot and raspberry jam, so it’s light and lovely and sweet.
Ingredients
- 250g caster sugar
- 250g butter, softened
- 5 free-range eggs
- 125g gluten-free plain flour
- 65g cornflour
- 75g ground almonds
- 1 heaped tsp gluten-free baking powder
- a few drops vanilla extract
- For The Filling:
- 4tbsp apricot and raspberry jam
- 100g icing sugar
- To Decorate:
- A few primulas
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