A soft cake with a silky texture, perfect for a truly absorbent breakfast: plumcake with rice flour is a softer version of the classic plumcake which is made with wheat for consistency.
Rice flour, a valid alternative in the kitchen
Rice flour is obtained by grinding rice grains. It’s completely gluten-free and is therefore indispensable if you have celiac disease, but it is perfect for numerous other dishes in which you normally use wheat flour and the result is a softer and lighter combination. It can be used for frying, as a cream thickener and for cake and biscuit mixtures, even mixed with other gluten-free flours such as buckwheat or corn flour. In Japan, it is the main ingredient for batter used in tempura; fish and vegetables wrapped in a crispy and light cloud.
Gluten-free Plumcake Recipe with rice flour
Ingredients
7 oz rice flour, ½ cup sunflower oil, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 8 oz sugar, 2 oz crème fraîche, 2 eggs, ½ cup and 4 tbsp coconut milk, 1 vanilla pod, 1 pinch of salt, a knob of butter for the mold
Method
In a large bowl mix the rice flour, yeast, baking soda, sugar and salt. Mix well and then add the oil, coconut milk and eggs. To finish, add the crème fraîche and vanilla seeds. To avoid the formation of lumps, mix everything with a whisk. Once you have obtained a smooth and homogeneous mixture, pour it into a previously buttered and floured plumcake mold. Bake in a preheated oven (350°) for 45 minutes.