Cranberry-Chocolate bundt cake, gluten free

Ingredients

• 400 g Gluten free flour mix
• 7 tbsp Cocoa powder, unsweetened
• 4 tbsp Dried cranberries
• 400 ml Milk
• 100 g Icing sugar
• 4 pcs Egg yolks
• 100 g Butter, unsalted
• 20 g Fresh yeast
• 1 tbsp Grated lemon peel

Method

1. Heat the oven to 180°C.
2. Mix the leaving agent with 200ml slightly-warm milk.
3. Beat together icing sugar, butter, egg yolks, and salt.
4. Add all of the milk with yeast and the rest of the milk as well.
5. Mix well.
6. Add the sifted flour, cocoa powder, dried cranberries, and lemon peel.
7. Blend until you have a smooth-textured batter.
8. Butter and flour the bundt cake form.
9. Pour the batter into the cake form.
10. Rest the cake at room temperature until it rises in the form.
11. Bake the cake for about 40 minutes, then let it rest for 5 minutes out from the oven, but still in form.
12. Turn the cake out from the form and let it cool down on a grill rail.
13. Sprinkle icing sugar on it as decoration with sugar-covered cranberries.