Today I propose a delicious soft cakewithout gluten or lactose, with a very inviting aroma and a rustic flavor given by the presence of corn flour. It’s a real delight to prepare for breakfast, a snack, or a sweet coffee break. This delicious and very easy cake can be enriched with cocoa, chocolate chips, nuts, and so on. It can also be filled with jam, hazelnut cream, etc. The gluten-free and lactose-free cake is so good it can be enjoyed by the whole family. For the making of this delight, I took inspiration from a recipe from “Il Cucchiaio d’Argento” which I modified according to my needs and tastes; you will find here the original.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups Gluten-free flour mix
- 7/8 cup fine cornmeal
- 4 medium whole eggs
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 1/3 cup lactose-free milk
- 1 packet gluten-free baking powder
- 1/4 teaspoon vanilla (In paste)
- 1 tablespoon Strega liqueur (or grated citrus zest)
- 1 pinch fine salt
- as needed lactose-free butter (for greasing the pan)
- as needed Rice flour (for dusting the pan)
Tools
- 1 Baking pan square or round, 9.5 inches.
- 1 hand whisk
Preparation
For the gluten-free flour: we can use a universal gluten-free flour mix or a gluten-free cake mix, but in the latter case, do not use baking powder if the mix already contains it.
Grease and flour a baking pan or line it with parchment paper.
Sift the gluten-free mix.
Preheat the oven to 340°F
Pour the sugar and whole eggs into a bowl and whisk them together until you get a fluffy and frothy mixture.
Slowly add the milk, liqueur (or citrus zest), and oil, mixing with a whisk, from the bottom up.
Finally, add the gluten-free flour, cornmeal, baking powder, vanilla, and salt, always mixing with the whisk from the bottom up. We should obtain a smooth, soft, fluid dough. If it turns out too thick, almost hard, add a few more teaspoons of milk until the right consistency is achieved.
As soon as the ingredients are perfectly combined, pour the mixture into the pan and bake the soft gluten-free and lactose-free cake on the middle rack for about 40 minutes, depending on the type of oven.
To check if it’s done, pierce the cake with a long skewer; if it comes out dry, turn off the oven and immediately remove the cake to prevent the residual heat from the oven from drying it out too much. Otherwise, extend the cooking for a few more minutes.
Let the gluten-free and lactose-free cake cool on a wire rack before slicing it.
