The oil cake with rice flour is a soft breakfast cake that can also be filled with jams and marmalades. This cake is made with extra virgin olive oil and rice flour, making it suitable for both celiacs and lactose intolerant people.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 25 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1/4 cup sugar (up to 1/2 cup)
- 3 eggs
- 5 tbsp extra virgin olive oil
- 1 3/4 cups gluten-free rice flour
- 1/4 cup gluten-free cornstarch (maizena)
- 2 tsp gluten-free baking powder
- 1/2 cup milk (lactose-free with lactose less than 0.01% or plant-based)
- 1/4 cup sliced almonds
Tools
- 1 Bowl
- 1 Beater
- 1 Pan – springform pan 8-9 inches with removable sides
- 1 Spatula
Procedure
Sift the flour with cornstarch and baking powder. Beat the eggs with the sugar until you get a light and frothy mixture. Continue beating and add the oil slowly.
Add the sifted flour a little at a time, alternating it with the milk.
Oil a mold and pour the mixture. Sprinkle with sliced almonds and bake in a preheated oven at 340°F (170°C) for about 30 minutes.
Perform the toothpick test; if it doesn’t come out dry, continue baking for another 5 minutes. Remove from oven and let cool.
Unmold and decorate with powdered sugar.
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WARNING: consult the Italian Celiac Association’s list and read the ingredients carefully to ensure there is no gluten contamination
Tips
It keeps for 3-4 days in a cake container.
Can be flavored with lemon, vanilla, cinnamon.
Can be flavored with lemon, vanilla, cinnamon.
Can be flavored with lemon, vanilla, cinnamon.
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