To prepare the cake batter you will need a hand whisk, a 24-centimeter springform pan (approximately 9.5 inches, either ring-style or regular, depending on what you already own), a large bowl and a spatula.

Grease and flour the pan.

Preheat the oven to 175°C (347°F).

Wash one orange, grate all the zest and put it in the bowl you chose.

Squeeze the orange, reserve 50 milliliters of juice (about 3 1/3 tablespoons) and set aside.

Sift together the rice flour, potato starch, cornstarch and baking powder and set aside.

Crack the eggs into the bowl, beat them lightly, add the sugar and the Greek yogurt and mix until you obtain a smooth cream (this will only take a few seconds).

Add the vegetable oil and the orange juice and mix.

Finally add the dry ingredients, the fine salt and the vanilla paste and mix to combine everything (about one minute). You should obtain a creamy, fluid batter without lumps.

Pour it immediately into the pan, tap it gently on the counter to remove any air pockets and bubbles, and bake on the middle rack for about 30–35 minutes at most.

You can check the cake’s doneness by inserting a long skewer; it should come out completely dry. Turn the oven off immediately and remove the cake to prevent residual heat from drying it out too much.

Let the cake cool for about ten minutes, then remove it from the pan and let it cool on a serving plate or, even better, on a wire rack.

You can finish the gluten-free orange and yogurt cake with a dusting of powdered sugar, or serve it with candied orange peel, chocolate cream, or simply enjoy it on its own because it’s already delicious as is.

Bon appetit