Discover the vanilla gluten-free plumcake with lemon cream: authentic flavor and selected ingredients for a traditional Italian dessert. Try it now!
Preheat the oven in static mode to 180°C.
In a bowl or stand mixer, crack the eggs, mix lightly and add the sugar, whisk until you obtain a fluffy, pale yellow consistency.
Add the yogurt, sifted rice flour and starch, the oil and the baking powder.
Pour the batter into a plumcake tin lined with baking paper and bake for about 35 minutes at 180°C.
Before removing from the oven, do the skewer test, then let cool on a rack.
For the cream, in a bowl whip the cold cream from the fridge, add the vegetable cheese, sugar, lemon zest and lemon juice, mix well.
Place the cream in the fridge until ready to use.
When the plumcake is cold, decorate with the cream and the fruit you prefer.
Choose how much lemon juice to add to the cream according to your taste.
Italia, Puglia
| Energy (kcal) | 228.56 |
| Carbohydrates (g) | 31.92 |
| of which sugars (g) | 17.09 |
| Fat (g) | 6.6 |
| of which saturates (g) | 2.95 |
| Protein (g) | 5.44 |
| Fibre (g) | 0.34 |
| Salt (g) | 0.31 |
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