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Veronica Lavenia
Course Baking, Dessert
Cuisine Gluten free
Servings 6 -8

Ingredients
  

  • 80 ml 2½ fl oz mild extra-virgin olive oil (or 100 ml/3½ 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
 

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