The strawberry grape cake is a soft and delicious dessert, made with rice flour and therefore naturally gluten-free. This cake is great for breakfast, a snack, and even as a delicious after-dinner treat. The strawberry grape, with its sweet and fragrant flavor, is a variety of American table grape also cultivated in Italy, mainly in the northern regions.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 2 1/2 cups gluten-free rice flour
- 1/3 cup gluten-free potato starch
- 1/2 cup sugar
- 2/3 cup yogurt (lactose-free less than 0.01% or plant-based)
- 1/3 cup sunflower seed oil
- 1 tbsp gluten-free baking powder
- 7 oz strawberry grapes
- 1 lemon (zest grated)
Tools
- 1 Mixer
- 1 Bowl
- 1 Baking pan square 10×10 inches
Procedure
Beat the eggs with sugar and grated lemon zest at high speed until the mixture becomes light and fluffy.
Slowly add the oil while continuing to beat. Lower the speed and add the yogurt.
Add the sifted flour with the potato starch and baking powder. Grease the pan and pour the batter.
Decorate the entire surface of the cake with previously washed strawberry grapes.
Bake in a preheated oven at 356°F for 35-40 minutes.
Remove from the oven and let cool before removing from the pan.
Place on a serving plate and dust with powdered sugar.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully, to ensure they do not contain gluten contamination
Tips
The strawberry grape can also be cut in half to remove the seeds.
It keeps for 4-5 days in a cake container at room temperature.
It keeps for 4-5 days in a cake container at room temperature.
It keeps for 4-5 days in a cake container at room temperature.
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