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Gluten-free quinoa and rice cake

Breakfast75 minutes12 portions170 calories
1/52/53/54/55/5 (1.006 votes)
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By Ascen Jimenez

Gluten free cake

With these gluten-free sponge cake We can prepare a cake for any celebration.

Es like a Genoese sponge cake but without wheat flour. It also does not contain dairy products, making it ideal for people with celiac disease and also for those who cannot drink cow's milk.

El rice and especially quinoa They give it a peculiar, intense flavour… That's why there are two options. One is to eat it like this, as seen in the photo. The other possibility is to make a cake, cutting it in half, bathing it with a syrup and filling it with cream, jam…

Gluten-free sponge cake for cakes

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A special cake for celiacs

Gluten-free sponge cake for cakes
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: breakfast
  • Calories: 170
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of quinoa
  • 150g basmati rice
  • 8 g Royal type baking yeast
  • 5 eggs
  • 100 g of sugar

Music

  1. Preheat the oven to 180º. Prepare a mould of about 24 centimetres in diameter, grease it and set it aside.

  2. We put the quinoa grains and the rice in the glass. We program 1 minute, speed 10. We lower with the spatula what has remained on the walls of the glass.

  3. We add the yeast and program 10 seconds, speed 4. Put the mixture in a bowl and reserve it.

  4. Now we fit the butterfly on the blades. Pour the eggs and sugar into the glass. We program 6 minutes, 37º, speed 4.

  5. We add the powders that we have prepared previously, pouring them around the butterfly. We program 15 seconds, speed 5. We remove the butterfly.

  6. We put the mixture in the mold that we have prepared previously.

  7. Bake at 180º for 25 minutes.

  8. Remove from the oven and let cool for about 10 minutes before removing from the mold.

More information - Orange syrup


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