Rich gluten-free butter cake with the NZB Cake & Bread Mix.
Recipe ingredients and methods are available in both English and Thai.
| Group 1 | |
|---|---|
| Butter | 200 g |
| Sugar | 230 g |
| NZB Gluten Free Cake & Bread Mix | 500 g |
| Total | 930 g |
| Group 2 | |
| Egg | 400 g |
| Milk | 185 g |
| Total | 585 g |
| Group 3 | |
| Ovalett | 25 g |
Step 1: Cream Group 1, gradually add Group 2.
Step 2: Add Ovalett and beat until light.
Step 3: Bake at 170–180 °C for 25–30 minutes.
Temperature: 170–180 °C · Time: 25–30 min
Products
Serving suggestionBakels
NZ Bakels gluten-free all-purpose mix for butter cakes, muffins, scones and bread.
Serving suggestionBakels
The classic Bakels gel cake emulsifier. Gives sponges and chiffons excellent volume, fine even crumb and a stable batter that tolerates long mixing. Use 3–5% on flour weight.
Gluten FreeChewy brown-sugar raisin cookies, naturally gluten free.
2 products from our range
Gluten FreeWholesome gluten-free sandwich loaf.
2 products from our range
Gluten FreeLight scones with your choice of nuts or cheese.
1 product from our range
All products used in this recipe are available from our Phuket warehouse.
