Gluten-Free Carrot & Pumpkin Ring Cake
Mantler Sponge and Cake Mix Gluten-Free
Ingredients:
- 300g Mantler Gluten-Free Sponge & Cake Mix
- 5 eggs
- 150g roughly grated carrots
- 250g chopped pumpkin seeds
- 200g liquid butter
- 50g pumpkin seed oil
- 16g vanilla sugar
Preparation
Beat the gluten-free mix with 5 eggs with a mixer for 5 minutes.
Slowly fold in the rest of the ingredients. Lightly oil the Savarin mould or bundt cake tin, sprinkle with chopped pumpkin seeds, pour in the dough and bake.
Baking time: app. 50 minutes in a preheated oven
Baking temperature: 180°C
