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Plumcake with Gluten-Free and No Lactose Lemon
ingredients
servings
6
Rice flour
200 oz
White sugar
150 oz
Rice milk
100 fl oz
Sunflower oil
50 fl oz
Eggs
4 unit
Lemons
1 unit
Baking powder for desserts
1 unit
Icing sugar
to taste
Desserts from Italy - Campania
Plumcake with Gluten-Free and No Lactose Lemon
Plumcake with Gluten-Free and No Lactose Lemon
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Soothing and smelling lemon .. a plumcake suitable for those who are celiac or intolerant to lactose!
preparation
step 1
Pour the eggs and sugar into a bowl and work the two ingredients for at least 10 minutes with electric whips to incorporate air. The volume of the compound should be triplicated.
step 2
Then add the oil and milk and continue mixing. Next, add the juice and the zest of a lemon.
step 3
Finally add the rice flour (possibly sifted) gradually and incorporate it with a top-down spatula. Finally, sift the yeast onto the obtained mixture and mix again.
step 4
Now place your molded paper on your mold (or grind and flake it) and pour the mixture until it fills 3/4. If you have to advance the dough, you can make a smaller plumcake.
step 5
Let it bake in the oven at 180 ° for about 30 minutes, as always do the needle test before pulling it out.
step 6
Let your gluten-free lemon plumcake cool, otherwise it will crumble at the cutting time, being very soft just freshly baked.
step 7
After the necessary time, extract it from the mold, sprinkle with icing sugar if you like and slice a slice immediately!
step 8
NOTE: Canine can be used instead of white sugar. The doses are good for a 26cm donut mold. If you use a plumcake mold of about 28cm, it will advance the dough.
