Ingredients for a 22 cm cake
300 g of Nutrifree cake flour mix (or, alternatively, Schär Mix It! all-purpose mix), 3 eggs, 150 g sugar, 100 ml seed oil or melted butter, 150 ml milk (or plant-based drink), one sachet of gluten-free baking powder, the zest of one lemon.
Method
Preheat a conventional oven to 175-180°C. Beat the eggs with the sugar until pale and fluffy, then fold in the oil in a thin stream while continuing to mix.
Adding the dry ingredients
Sift the flour mix with the baking powder and fold it into the egg mixture, alternating with the milk a little at a time to avoid lumps. Finally add the lemon zest.
Baking and the toothpick test
Pour the batter into a buttered and floured pan (using the same mix) and bake for 35-40 minutes. Check doneness by inserting a toothpick in the center: if it comes out dry, the cake is ready.
Variations
For a chocolate version, replace 30 g of the mix with the same amount of unsweetened cocoa; for a more rustic cake, add diced apples or dark chocolate chips to the batter before baking.
