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  • Author: Veronica Lavenia
  • Yield: 6 -8 1x

Ingredients

Scale
  • 80 ml 2½ fl oz mild extra-virgin olive oil (or 100 ml/ organic cold-pressed sunflower oil)
  • 150 g 5 ½ oz light brown sugar
  • 4 organic eggs
  • 3 tablespoons fresh cream
  • 250 g 9 oz rice flour
  • 50 g 1¾ oz corn-meal-cornflour
  • 2 teaspoons organic baking powder
  • zest of 1 organic lemon
  • icing sugar to taste

Instructions

  1. Knead the oil with sugar. Add the egg yolks, stirring constantly and the fresh cream.
  2. Add the flour, baking powder, lemon zest, mixing thoroughly.
  3. Whip the eggs whites until stiff and add them to the mixture from the bottom upwards.
  4. Pour the mixture into small molds, greased and floured.
  5. Bake, in preheated oven, at 180°C (350°F/gas 4), for 30 minutes.
  6. Decorate with icing sugar.
  • Category: Baking, Dessert
  • Cuisine: Gluten free
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