Gluten-free Sbriciolata Cake with Nutella –
Gluten-free “sbriciolata” cake with Nutella is a fast and easy recipe, really yummy. Perfect for when I don’t have much time to make the cake for breakfast 🙂
Preparation time 50 minutes
200 g of potato starch
200 g of corn starch
6 g of baking powder
150 g of butter
125 g of vanilla flavored sugar (*)
30 g of chopped hazelnuts
400 gr of Nutella
(*) store the white sugar in a jar containing a vanilla bean
As flour you can also use one of the mix of gluten-free flour on the market (400 g in total), I usually use the BiAglut flour (Italian brand); or half mix and half corn starch or potato starch, or even 200 g of rice flour and 200 g of maize flour (very thin corn flour): all the combinations are good for this preparation.
Mix the still cold butter, cut into cubes, with flours and yeast. It should not be kneaded, but mixed and crumbled with the hands (it can also be prepared by putting the ingredients in a mixer and blending it all by getting the sandblasting).
Add the eggs, sugar, and mix, crumbling the dough with your fingers.
Cover a cake pan with the baking sheet and put half the crumbs. Put on top the Nutella (do not need to spread it) and cover with the remaining dough. Sprinkle hazelnuts on top.
Bake at 180°C for 30 minutes.
More gluten-free cakes: