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 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 .