Gluten-free hazelnut cake
9.88 oz (280 g) hazelnut cake mix Molino Rossetto
2.12 oz (60 g) of soft butter (or margarine*)
2 whole eggs
100 ml water (about 9/10 spoons)
0.21 oz (6 g) baking powder*(half sachet)
free icing sugar*
*Choose gluten-free products for coeliac sufferers.
Put the contents of the pack in a bowl and add the soft butter (or margarine), the whole eggs, the water and the yeast (for optimum results, all ingredients should be at room temperature). Mix with an electric beater or a wooden spoon until the mixture is soft and smooth (it should take approximately three minutes). Pour the mixture into a cake tin that you have greased with butter (the ideal diameter is 18 cm) and bake it in a preheated oven at 180°C for approximately 25 /30 minutes. Take the cake out of the oven and dust it with icing sugar.