If you are looking for a soft, very fragrant cake, very easy to make and ideal both for breakfast and as a Sunday dessert, I would like to suggest the orange cake with yogurt, also suitable for those who must necessarily follow a gluten-free diet, because it is made with natural, gluten-free flours that are easily available. You’ll fall in love with it at first bite.
Happy reading
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 cups Rice flour
- 1/2 cup Potato starch
- 1/2 cup Cornstarch
- 4 Medium whole eggs
- 3/4 cup Granulated sugar
- 1/4 tsp Fine salt
- 5 oz Vegetable oil
- 5.3 oz Greek yogurt (also lactose-free)
- 1/4 cup Fresh orange juice
- to taste Grated orange zest
- 1 packet Gluten-free baking powder
- 1/4 teaspoon Vanilla bean paste
Tools
- 1 Springform pan
- 1 Spatula
Steps
To make the cake batter, we will need a hand whisk, a 9.5-inch springform pan (or whole, depending on which you already have), a large bowl, and a spatula.
Butter and flour the pan.
Preheat the oven to 350°F.
Wash an orange, grate all of the zest, and place it in the chosen bowl.
Squeeze the juice, extract 1/4 cup, and set it aside for now.
Sift together rice flour, potato starch, cornstarch, baking powder, and set aside.
Break the eggs into the bowl, beat them lightly, add the sugar and Greek yogurt, and mix until smooth (it will take a few seconds).
Add the vegetable oil and orange juice and mix.
Finally, add the dry ingredients, fine salt, vanilla bean paste, and mix to combine everything (about a minute). You should have a creamy, fluid, and lump-free mixture.
Immediately pour it into the pan, tap it gently on the table to eliminate any spaces and air bubbles, and bake in the middle of the oven for about 30-35 minutes at most.
The cake’s doneness can be checked by inserting a long skewer, which should come out perfectly dry. Turn off the oven immediately and take out the cake, to avoid the residual heat from drying the dessert too much.
Let the cake cool for about ten minutes, then remove it from the pan and let it cool on the serving plate, or even better, on a wire rack.
You can finish the gluten-free orange and yogurt cake with a dusting of powdered sugar, or accompany it with candied orange peels, chocolate cream, or simply enjoy it on its own as it is already delicious.
Bon appetit
