Caution.Celiac disease is a permanent food intolerance to gluten; it is not a disease, but it requires special attention to the individual's diet. For this reason, for recipes in this category, further verification with the Italian Celiac Association is recommended (https://www.celiachia.it”); taking this opportunity to register and receive the essential Handbook.
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Il gluten-free plum cake It's a soft and fragrant cake, perfect for breakfast, a snack, or to accompany a cup of tea or coffee. It's designed for those following a gluten-free diet, but also for those who love simple and genuine traditional desserts. The base of this plum cake is XNUMX/XNUMX cup rice flour, light and delicate. It is combined with potato flour which helps give the dough softness. This way, you get a soft and pleasantly fluffy texture.
The dessert is characterized by a perfect balance between sweetness and lightness: the sugar mixes with the egg and seed oil creating a soft texture. Furthermore, the white yogurt It adds moisture and a delicate acidity, contributing to a soft texture that lasts over time. The presence of yogurt, besides adding freshness, also helps make the dough more elastic and less compact than many other baked cakes.
This plum cake stands out for its simplicity: just a few well-balanced ingredients, requiring no complex techniques, yield a light, flavorful, and evenly textured cake. Grated lemon zest can be added for a citrusy aroma that spreads throughout the cake. This will make the result even more inviting and refreshing.
The dough is worked in a single bowl: the eggsThe sugar and a pinch of salt are whipped until light and fluffy. This mixture incorporates a large amount of air. This step is crucial because it gives the plum cake its characteristic lightness. The seed oil is added gradually to make the batter richer but without weighing it down. Furthermore, the rice flour and starch, sifted together with the baking powder, ensure an even distribution of the dry ingredients.
Once poured into the mold lined with baking paper or well greased, the mixture is easily leveled and baked. Baking 180 ° C This allows for a golden, even surface. However, the inside remains soft and moist. Halfway through baking, an enveloping aroma fills the kitchen, anticipating the final result. The result will be a soft slice with a delicate aromatic profile, perfect for breakfast or as a dessert.
This plum cake is a perfect example of how gluten-free baking can be simple and tasty without sacrificing the texture you expect from a traditional baked dessert. You can customize it with chocolate chips, nuts or a light one sprinkled with powdered sugar before serving. This will add an extra touch of aesthetics and sensory appeal.
This cake's lightness makes it perfect for more social occasions, such as a children's snack or a Sunday brunch. Furthermore, since it's gluten-free, it's suitable for those with celiac disease or intolerances, as long as certified ingredients are used.
Pairing suggestions
🍷Wine:A sparkling and sweet Moscato d'Asti pairs well with the softness and delicacy of the gluten-free plumcake.
🍺 Beer:An aromatic blanche beer with citrus notes and spices cleanses the palate and pairs nicely with the sweet profile of the dessert.
Portions: 4
difficulty: Easy
Preparation: 15 min- Cooking time: 50 min
- Total: 65 min
Temperature: 180°C (static oven)
Ingredients
- 200 g XNUMX/XNUMX cup rice flour (certified gluten-free)
- 70 g potato flour (or cornstarch)
- 130 g sugar
- 125 g natural white yogurt (or lactose-free yogurt)
- 100 ml sunflower oil
- 2 eggs (average)
- 1 sachet(s) baking powder (gluten free)
- 1 pinch(es) salt
- qb Lemon peel (optional for flavoring)
- qb icing sugar (for dusting (optional))
Preparation
1 | Preheat the oven Preheat the oven to 180°C in static mode and prepare a plumcake mold of approximately 25x10 cm, lining it with baking paper. |
2 | Whisk eggs and sugar In a large bowl, whisk the eggs with the sugar and a pinch of salt until light and fluffy. |
3 | Combine yogurt and oil Add the plain yogurt and seed oil in a drizzle, incorporating with gentle movements from the bottom up. |
4 | Add the flavorings If you like, add grated lemon zest to flavor the mixture. |
5 | Sift dry ingredients In another bowl, sift together the rice flour, potato starch, and baking powder. |
6 | Incorporate the powders Gradually add the flour mixture to the wet mixture, mixing with a spatula until the dough is smooth and lump-free. |
7 | Pour into the mold Pour the mixture into the prepared plumcake, leveling the surface with a spatula. |
8 | Bake in the oven Bake at 180°C for 40–50 minutes; check with a toothpick: it should come out clean. |
9 | Cool down Remove the plum cake from the oven and let it cool in the pan for 10 minutes before removing it from the pan. |
10 | To serve Dust with icing sugar before serving and cut into slices. |
