The cake with rice flour and yogurt is a recipe without butter, without oil.
The ideal dessert for those who are gluten intolerant and could be suitable for those who are lactose intolerant by replacing the jar of Greek yogurt with a lactose-free yogurt.
In the cake with rice flour and yogurt I added a light layer of pistachio cream before baking, but you can easily omit it or fill it after cooking and cooling for a smoother and creamier result.
It’s perfect for breakfast or a snack, its delicious and soft texture will win you over at the first bite and will make you face the day happy and with the right energy.
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups rice flour
- 1/3 cup potato starch
- 1/2 cup sugar
- 2 eggs
- 3/5 cup low-fat plain yogurt
- 1 packet baking powder
- 1 vial vanilla essence
- as needed pistachio cream
- as needed powdered sugar
Tools
- Mixer
- Silicone Cake Pan silicone mold
Steps
In a bowl, beat the eggs with the sugar using the mixer until they become light and fluffy.
Add the jar of low-fat yogurt and mix.
Gradually incorporate the mixed dry ingredients (flour, starch, and baking powder).
Finish with the vial of vanilla essence.
Pour half of the mixture into the mold, I used a silicone cake pan, if you want to buy it you can find the link in the tools section.
Pour the pistachio cream and cover with the remaining batter.
Bake at 340°F for about 35-40 minutes. Baking time may vary from oven to oven, so I recommend the toothpick test before removing from the oven.
If the toothpick comes out clean, the cake is done.
Let it cool before plating and dust with powdered sugar.
The cake with rice flour and yogurt is ready for the first taste, and once started, cover it well with cling film for good preservation, otherwise it becomes dry.
