Rice Flour and Orange Cake | Rice Flour

Very soft, with the intense scent of freshly squeezed oranges, the orange rice flour cake is a delicate dessert , perfect for starting the day on a sweet note or for a tasty break, to accompany coffee or tea at five o'clock, as well as perfect to serve at the end of a meal as a dessert, served with a light cream or a dollop of cream. In this recipe the blogger "Delizie&Confidenze" uses Ruggeri Rice Flour , ideal for replacing (entirely or partially) soft wheat flour in savory or sweet recipes. It is ideal for frying or tempura , for preparing biscuits and desserts . The orange rice flour cake is prepared without dairy products which makes it an ideal dessert for those who want to avoid milk and its derivatives.

Ingredients

  • 280 g of Ruggeri Rice Flour
  • 30 g of potato starch
  • 3 eggs
  • 150 g filtered orange juice (squeezed)
  • 80 g of seed oil
  • 1 sachet of baking powder
  • 160 g granulated sugar
  • 1 teaspoon vanilla extract
  • icing sugar for decoration
Rice Flour and Orange Cake | Rice Flour

Rice flour cake recipe

  • Separate the egg whites from the yolks and beat the former until stiff. Set them aside. In a bowl, beat the sugar with the egg yolks until creamy, and gradually add the seed oil.
  • Add the sifted flour and starch to the creamy mixture, a little at a time, alternating with the orange juice. Add the vanilla and sifted baking powder. Mix well.
  • Finally, add the egg whites, mixing delicately with a spatula, using movements from the bottom upwards so as not to deflate the mixture.
  • Oil and flour a cake tin (20 cm in diameter), or line it completely with baking paper, making sure it adheres well to the sides of the tin.
  • Pour the mixture into the cake pan and bake in a preheated oven, static mode, at 180°C for 45 minutes. Before taking it out of the oven, always do the toothpick test which must come out dry and clean. Otherwise, continue cooking for a few more minutes.
  • Once cooked, remove from the oven and let the cake cool completely before removing it from the pan. Unmold, decorate with icing sugar and serve.

Recipe by Delizie&Confidenze .

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