Homemade Cake Without Flour

Homemade cake without flour is very easy to prepare, so the recipe is subdued even by a cook who is not tempted in the pastry business. Orange cake made with pumpkin, light - with raisins and vanilla. Apricot jam is best for cake impregnation, and chocolate icing, which is easy to make from sour cream, butter, sugar and cocoa, is best for decorating. Festive desserts should look festive, rich and appetizing: candied fruits, nuts, confectionary dressings are suitable for their decoration, the more, the more elegant and tastier.

Cooking time: 2 hours
Servings: 6

Ingredients for homemade cake without flour

For light cake:

200 ml low-fat sour cream;
2 eggs;
50 g butter;
90 g of granulated sugar;
180 g semolina;
7 g baking powder;
65g dark raisins;
vanilla extract.

For orange cake:

250 g of nutmeg;
100 g sour cream;
1 egg;
120 g of granulated sugar;
170 semolina;
50 g butter;
5 g baking powder;
nutmeg.

For the icing on the homemade cake:

200 g 26% cream;
100 g butter;
100 grams of granulated sugar;
20 g of cocoa;
apricot jam for impregnation;
candied fruit, confectionery dressing, coconut chips for decoration.

Method of making homemade cake without flour

Cooking a light cake for homemade cake without flour

Pour sugar in a deep bowl or in a blender bowl, add low-fat sour cream or kefir, break eggs. Mix the ingredients with a whisk until smooth.

Then pour in a bowl of semolina, baking powder, add vanilla extract or vanilla sugar.

Melt the butter, cool slightly. Soak pitted dark raisins in brandy or sweet tea, dry them on a paper towel.

Add raisins and cooled butter to dough, mix, leave for 15-30 minutes so that the semolina swells.

We grease a rectangular, non-detachable form with a non-stick coating, spread the dough. We put the form in an oven heated to 170 degrees. Cooking 35-40 minutes. Cool the cake in the form.

Cooking an orange cake for homemade cake without flour

We clean the pumpkin peel from the peel, cut it into cubes, boil it in salted water until ready (about 15 minutes). Then we lay back on a sieve, grind in a blender or knead with a fork.

The cooled pumpkin pulp is mixed with sour cream, melted butter, sugar, semolina and baking powder. Add a little grated nutmeg, mix the ingredients thoroughly, leave for 20 minutes at room temperature.