Holaaaa… I have been on duty for several days at night and it has been difficult for me to wear my apron, but finally I turned on the oven and managed to cook this Orange cake “gluten free”. I have done several tests removing the sugar and putting stevia in its place, removing butter and putting oil in its place, but I did not like how it tasted.
The oil I have at home is a Picual and it is very strong for the recipe that is, and the point of sweetness that gives the stevia It has not been as I wanted, so I have seen again in the fridge if there was some butter left and I have done it again with little sugar. Another day I get to tune it to be sugar free and dairy free and I do it with 2 parts rice flour and 1 cornstarch so that it is even more fluffy :)
To cook it I used cornstarch ... yesterday I escaped to the supermarket to buy gluten-free bread flour, rice flour, different flours to try ... now I will think what I do with it. Surely more gluten-free recipes that are rich and that we can all eat.
Kisses and happy weekend.
The photo mold is a Le Creuset® PlumCake mold which measures 23cm long, 13.5cm wide and 7cm high. They are great for baking, the nonstick really works, I recommend it. In Claudia & Julia We also have an additional 5% discount with the code "Speed Spoon" ... I say no more: D
- 3 eggs
- 80 gr sugar
- 50 gr of butter
- 1 orange with skin, split into quarters
- 1 Greek yogurt
- 1 tablespoon of chemical yeast
- 200 gr of cornmeal or cornstarch (or 140gr rice flour and 60gr of cornstarch)
- 1 pinch of salt
- * If you have Xantana rubber, put very little amount, like a tip of a teaspoon so that the cake comes out more spongy.
- You will also need:
- Mold about 20 cm in diameter
- Demolishing spray or dairy free margarine
- Preheat the oven to 180ºC with heat up and down.
- Put in the glass very clean without any fat, the butterfly, pour the Clares and program 3 minutes, 37º, speed 3 and a half. Time is over again 3 minutes, no temperature, speed 3 and a half. At the last minute, add the sugar through the mouth. Remove and reserve. Remove the butterfly.
- Put in the unwashed glass, the yolks and the orange and crush 15 seconds in speed 9.
- Add the above to Greek yogurt, butter at room temperature, pinch of salt, cornmeal, yeast and half of the reserved meringue and mix 10 seconds in speed 4.
- Add the rest of the meringue and mix with enveloping movements. Pour into a greased mold and bake to 180 ° C with heat up and down for 30-35 minutes. Decorate to taste.