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Ingredients for the cake
200g butter, softened 200g caster sugar (granulated sugar for my US friends) 200g rice flour 2tsp baking powder 3eggs, beaten 2tsp vanilla essence 2tbsp lactose free milk |
3tsp cinnamon 1/2tsp ground cloves 1tsp nutmeg 1/4tsp ground white pepper 1/4tsp ground ginger 1/4tsp salt |
To make my gluten free, low FODMAP spiced bundt cakes, start by preheating your oven to 160c (320f).
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. Once the eggs have been incorporated into the mix add the vanilla essence.
While mixing on a medium speed slowly add the flour, baking powder, spices and salt. Once all the dry ingredients have been incorporated, mix in the milk.
Pour the cake mix into your bundt cake tins, be careful not to overfill the tins. You don't want the cakes to rise too far out. Bake for 22 minutes before turning onto a wire rack to cool.
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. Once the eggs have been incorporated into the mix add the vanilla essence.
While mixing on a medium speed slowly add the flour, baking powder, spices and salt. Once all the dry ingredients have been incorporated, mix in the milk.
Pour the cake mix into your bundt cake tins, be careful not to overfill the tins. You don't want the cakes to rise too far out. Bake for 22 minutes before turning onto a wire rack to cool.
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