A soft apple plumcake, without the addition of oil or butter, but only with rice cream. Just the right amount of moistness, and what makes it even better is the rice flour that gives lightness to the dough. You can also use soy, oat, or coconut cream, an ideal dessert for those who cannot consume dairy and gluten.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggs
- 4.2 oz sugar
- 1/2 lemon
- 1 cup rice cream (gluten-free)
- 2 1/2 cups gluten-free rice flour
- 2 3/4 tsp gluten-free baking powder
- 2 apples
- 1 pinch salt
Tools
- 1 Hand Mixer
- 3 Bowls
- 1 Knife
- 1 Spatula
- 1 Plumcake Pan
Steps
Separate the yolks from the whites. Whisk the egg whites to stiff peaks and set aside.
Beat the eggs with the sugar, salt, and lemon zest with an electric mixer until they are frothy and a light yellow color, about 5 minutes.
Gradually add the cream while continuing to whisk at medium speed.
Finally, add the sifted flour with the baking powder.
Peel the apples and cut them into thin slices, combine in a bowl and drizzle with lemon juice.
Grease and flour a 12×4 inch plumcake pan.
Pour the mixture and decorate with apple slices.
Bake at 356°F (180°C) for about 40 minutes.
Cool and unmold.
Sprinkle with a bit of powdered sugar.
Advice
Rice cream can be replaced with coconut or soy cream.
Rice cream can be replaced with coconut or soy cream.
Rice cream can be replaced with coconut or soy cream.
Rice cream can be replaced with coconut or soy cream.
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