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Gluten-free rice flour fig cake with cinnamon flavour
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Chef :
cookpad.japanGluten-free rice flour fig cake with cinnamon flavour
Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. Figs pair wonderfully with cinnamon.
Ingredient
Food ration :
6 servings
1
Fig
150 grams
figs, peeled
180 grams
Rice flour confectionery
60 grams
Grape seed oil
80 grams
Beet sugar
20 grams
Cornstarch
2 tsp
Baking powder
1 tsp
Cinnamon
50 grams
plain soy milk
1 tbsp
Lemon juice
Cooking instructions
* Step 1
Cut the fig with the skin into 8 wedges. These will be used later for the topping.
* Step 2
Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
* Step 3
Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk.
* Step 4
Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth.
* Step 5
Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top.
* Step 6
Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out.
* Step 7
Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day.
* Step 8
It's a bit densed cake but the texture is velvety and fine.
Note: if there is a photo you can click to enlarge it
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