Gluten free flour (rice, potato, tapioka, carob) coconut milk, butter, eggs, agave syrup, salt, organic yeast, xanthan gum, cardamon, nutmeg, saffron, raisins, orange zest, carrot, brandy.
We adapted this recipe a little from the classic Russian Easter Cake recipe from the book by Elena Molokhovets, late 19th century. The cooking process is somewhat complicated, but it takes you back to the time when preparations for the feast of
Easter began several days before the actual holiday. This cake keeps well, even though that does not usually happen because when this cake appears after a few minutes you only have crumbs left.
- 450 g