The poured cake with rice flour is a variation of the classic poured cake, but made with rice flour.
Soft and delicious, it is great for your kids’ breakfast or snack. It can also be prepared with lactose-free or plant-based products.
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- Difficulty: Very Easy
- Cost: Economical
- 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
- 3.4 oz milk (lactose-free with lactose less than 0.01% or plant-based)
- 5.3 oz jam
- 1 lemon peel (grated)
- 1 vanilla bean
- to taste gluten-free powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking pan
Steps
Beat the butter or margarine with the sugar and flavors, when the mixture is fluffy add one egg at a time and continue beating.
Mix the sifted flour with the baking powder, alternating with the milk.
Butter and flour an 8.5-inch baking pan.
Pour half of the mixture and bake for 20 minutes in a preheated static oven at 338°F.
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 cool, remove it from the mold and sprinkle with powdered sugar
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WARNING: consult the Italian Celiac Association guidelines and carefully read the ingredients to ensure they do not contain gluten contamination
Tips
Store in a cool place for 3-4 days.
For the lactose-free version use lactose-free or plant-based products.
For the lactose-free version use lactose-free or plant-based products.
For the lactose-free version use lactose-free or plant-based products.
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