How to make
For this delicious gluten-free cake, put the eggs in a bowl, add the sugar and beat with a mixer, until a fluffy mixture is obtained.
In another bowl, mix the rice flour, cornstarch, baking powder and a pinch of salt.
Add the dry mixture to the egg mixture. Pour the milk and lemon juice.
Flavor with a pinch of grated lemon peel. Add 2 tbsp. of poppy seed.
Homogenize the products well.
Line the bottom of a small rectangular baking pan with a piece of baking paper.
Pour the sweet roll mixture and level it out.
Bake the cake layer at 360°F (180°C) in a preheated oven for about 8-10 minutes.
Turn the baked poppy cake layer onto a cotton towel, remove the baking paper and roll it up.
Leave it to cool completely, then unroll, spread Nutella and roll up the poppy seed roll again.
Sprinkle the Gluten-Free Poppy Seeds and Nutella Roll with powdered sugar.
Enjoy!
