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Today I will introduce you to an ideal cake to enjoy with coffee or tea. There is no wheat flour but instead rice flour and surprisingly, it was a delight.

175 g of butter

175 g of sugar

175 g of rice flour

1 tsp of yeast

3 eggs

Few drops of vanilla extract

1 tbsp of milk

Some raspberry jelly

Powdered sugar

Pour all the ingredients in a bowl and stir until you get a homogenous mix.

Take two cake pans 18cm each (greased and floured). Split the mix in two equal parts.

Bake in a pre-heated oven at 200 degrees Celsius for about 20 minutes.

Once the cakes are cooled, put them on the top of each other with raspberry jelly in between (you can choose the jelly of your choice) and sprinkle powdered sugar on the top.