Name: Poured Cake with Rice Flour
Prep time: 15 min
Yield: 10
Cuisine: Italian
Ingredients: 3.5 oz butter (lactose-free with lactose less than 0.01% or plant-based); 2.8 oz sugar; 2 eggs; 5.3 oz gluten-free rice flour; 0.35 oz gluten-free baking powder; 0.4 cup milk (lactose-free with lactose less than 0.01% or plant-based); 5.3 oz jam; 1 lemon zest (grated); 1 vanilla pod; as needed gluten-free powdered sugar

The poured cake with rice flour is a variant of the classic poured cake, but made with rice flour.
Soft and delicious, it is excellent for your children’s breakfast or snack. It can also be prepared with lactose-free or plant-based products.

Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian

Ingredients

3.5 oz butter (lactose-free with lactose less than 0.01% or plant-based)
2.8 oz sugar
2 eggs
5.3 oz gluten-free rice flour
0.35 oz gluten-free baking powder
0.4 cup milk (lactose-free with lactose less than 0.01% or plant-based)
5.3 oz jam
1 lemon zest (grated)
1 vanilla pod
as needed gluten-free powdered sugar

Tools

1 Bowl
1 Mixer
1 Pan

Steps

Poured Cake with Rice Flour

Beat the butter or margarine with the sugar and flavors, when the mixture is fluffy add one egg at a time and continue beating.
Combine the sifted flour with the baking powder, alternating it with the milk.
Grease and flour a 9-inch (22 cm) pan.
Pour half of the mixture and bake for 20 minutes in a preheated oven at 340°F (170°C).
Remove from oven, spread the jam and cover with the remaining batter.
Finish baking for another 20 minutes or so.
Do the toothpick test and remove from oven.
When the cake is cold, remove it from the mold and sprinkle with powdered sugar

ATTENTION: consult the Italian Celiac Disease Association handbook and carefully read the ingredients to ensure they are gluten-free