The 5-minute cake with rice flour is an incredibly easy and quick dessert. Indeed, it’s prepared in 5 minutes using an immersion blender. The texture of this cake is very soft and stays fresh for up to 5-6 days. Additionally, it is naturally gluten-free and lactose-free and also has a reduced nickel content. You can substitute half of the rice flour with hulled white sorghum flour for a more rustic flavor.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 4.25 oz sugar
- 0.5 cup rice oil
- 1.75 cups gluten-free rice flour
- 1 tsp cream of tartar (gluten-free)
- 0.5 tsp baking soda
- 1 lemon zest
Tools
- 1 Pitcher
- 1 Immersion Blender
- 1 Bowl
- 1 Whisk
- 1 Cake Pan
Steps
Pour the oil into the pitcher, add the eggs and sugar, then blend with the immersion blender until smooth and homogeneous.
Sift the flour into a bowl. Pour the egg, oil, and sugar mixture over the flour.
Mix with a whisk, then add the grated lemon zest and baking powder.
Combine and pour into a 9-inch cake pan that has been previously greased. Bake in a preheated static oven for 35-40 minutes at 356°F.
Remove from the oven and let cool. Transfer to a serving plate and sprinkle with powdered sugar.
WARNING: consult the Associazione Italiana Celiachia manual and carefully read the ingredients to ensure they do not contain gluten contamination
Tips
You can substitute half of the rice flour with sorghum flour for a more rustic flavor.
It can be stored for 5-6 days in a cake container.
Cream of tartar and baking soda can be replaced with baking powder in a dose of 7 g.
Cream of tartar and baking soda can be replaced with baking powder in a dose of 7 g.
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