As a child I used to love this cake and I can still remember that after a long afternoon playing with my friends in our imaginary castle in my parents’ back garden, my mother would then treat us to a delicious tea-time always freshly homemade.
One day we were a bit naughty and she told us that instead of banning us from having our tea time, we would have to eat an anthill cake. Oh gosh, we raised our eyes and looked at her really scared!
I guess you are also intrigued about the name of this strange cake? No, I haven’t used ants. The cake is made with chocolate sprinkles that once mixed with batter and baked, resemble an anthill.
I do agree it is such a strange name for a cake and maybe this was the reason why, as a child, I fell in love with it. It is a simple cake that everyone loves and goes perfectly with a cup of coffee or a glass of lemonade!
- 190g of unsalted butter, softened
- 190g gluten free flour (Doves Farm)
- 190g unrefined caster sugar
- 3 eggs
- 1 teaspoon of gluten free baking powder
- 1/4 teaspoon of salt
- 60 ml milk
- 20g almond meal
- 1 teaspoon vanilla extract
- 1/3 cup gluten free chocolate sprinkles
- Pre-heat the oven to 170C. Grease a pound cake/ loaf tin with butter and dust with gluten free flour or alternatively use tin liners.
- Using an electric mixer place the softened butter with the sugar and beat well until fluffy (8-10 minutes).
- Add the vanilla extract.
- Mix the eggs with the milk and add to the batter alternately with the gluten free flour.
- Add salt, baking powder, almond meal.
- Switch off the mixer and add the chocolate sprinkles. Mix using a spoon.
- Place the batter into the tin and bake for about 50-60 minutes.