Discover with us the recipe for a typical traditional Italian dessert, as soft as a cloud and extremely delicate… the GLUTEN FREE and obviously organic PARADISO CAKE!🌱
Have fun in the kitchen , follow all the steps and get ready to enjoy a dessert that is good for everyone, because it is made with SpigaBuona’s gluten free Mix Unico!
- Preparation: 20 minutes
- Servings: 8 people
- Difficulty: easy
- Cooking: 35 - 40 minutes
Follow the recipe of Cuocadè:
INGREDIENTS
- 4 eggs
- 1 pinch of fine salt
- 20 g high oleic sunflower oil
- 80 ml of vegetable milk
- 200 g of sugar
- 280 g of Mix Unico Senza Glutine Bio SpigaBuona
- 1 sachet of baking powder (16g)
- Grated peel of 1 untreated lemon
- Powdered sugar to taste for decoration
PROCEDURE
Divide the eggs: Separate the yolks from the egg whites in two separate bowls. Whip the egg whites: Whip the egg whites until stiff with a pinch of salt. To check that they are whipped properly, turn the bowl upside down-the mixture should not move. Prepare the yolks: Add the sugar to the yolks and beat with electric whips until light, thick and fluffy. Flavoring: Add the grated zest of the lemon, being careful to avoid the bitter white part. Combine the liquids: Add the oil and milk to the yolk mixture, mixing well. Add the flours: Incorporate the Spigabuona Organic Gluten Free Single Mix and the packet of baking powder. Mix until creamy and smooth. Incorporate the egg whites: Gently add the stiffly beaten egg whites, a little at a time, mixing from the bottom up so as not to disassemble the mixture. Versare l’impasto: Pour the batter into a 24- to 26-cm-diameter cake pan, previously oiled and floured, leveling the surface well. Cooking: Bake at 170°C for 35 to 40 minutes. Do not open the oven before 30 minutes to prevent the cake from deflating. Check the cooking with a toothpick: If it comes out clean, the cake is ready. Cool and decorate: Once baked, let the cake cool completely and dust it with plenty of powdered sugar before serving. It will keep for 2-3 days at room temperature in a cake container or under a glass bell.
FOR THIS RECIPE WE USED:
