Ring Cake rice and almonds, so we can safely say gluten-free. But it’s so good, light, and butter-free, practically for everyone! I found this sunbeam-shaped mold fantastic and this ray of sunshine a good omen, a fantastic cake with almonds for Palm Sunday. You’ll see how easy it is to prepare the rice ring cake, of course, I’m talking about rice flour and almonds and having the house filled with an intoxicating aroma. Maybe it’s because I love almonds and all sweets including savory dishes that contain them, but the ring cake is truly soft and melts in your mouth.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for the Rice and Almond Ring Cake
- 3 eggs
- 140 g sugar
- 70 g vegetable oil
- 125 g fruit yogurt ((mine is lemon))
- 50 g almonds
- 150 g rice flour
- 40 g cornstarch (gluten-free)
- 1 vial almond essence
- 1 sachet baking powder
Tools for Making the Ring Cake
- Stand Mixer
- Ring Cake Mold
- Spatula
Preparation
Start by beating the eggs with the sugar, a lot until they become fluffy.
Chop the almonds with all the skin coarsely.
Add the oil and the yogurt to the stand mixer, alternating them.
Naturally, lastly, add the vial of almond aroma and the chopped almonds.
I used a silicone mold: Ray is its name.
The oven at 356°F for 40 minutes and the rice and almond ring cake is ready!
Remove it from the mold only when it is completely cold.
Alternative
If you want to prepare another cake with almonds, I’ll leave you the recipe for ALMOND WAFFLES here.
https://blog.giallozafferano.it/vaipinacucina/waffle-alle-mandorle/
Can you also use hazelnuts in the rice and almond ring cake?
Yes, of course you can use hazelnuts instead of almonds.
