Sandy cake
Source: https://www.meranermuehle.it/rcp_recipe/sandy-cake
Baking/cooking time
30 Minutes
Difficulty
easy
Ingredients
240 | g | Almonds Bio |
170 | g | Corn flour yellow fine bio glutenfree |
210 | g | Rice flour bio glutenfree |
20 | g | Baking powder |
200 | g | Raw cane sugar |
3 | Yolks | |
1 | Egg white | |
240 | g | Butter (lactose-free) at room temperature |
q.s. | Lemon peel | |
q.s. | Bourbon vanilla | |
In addition | ||
q.s. | Icing sugar | |
q.s. | Almond slivers |
Preparation
- In a bowl, mix the softened butter, egg yolks and egg whites with the brown sugar. Then add the lemon zest, vanilla, rice flour, corn flour and coarsely chopped almonds and mix to form a dough.
- Pour the mixture into an oven pan with a hinged ring, smooth it out and sprinkle with almond slivers.
- Bake in a preheated oven at 180°C static oven (160°C ventilated oven) for about 30 minutes. Remove from the oven, leave to cool and sprinkle with icing sugar.
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