I’ve recently been invited to take part in a lovely campaing that focuses on special diets, such as gluten-free, grain-free or lactose-free and I said “yes”. I’ve been playing with the idea of gluten-free cakes lately so this campaign came at the right time. This post is one of the many recipes coming up as part of this campaign so stick around and find out what I other goodies I have for you coming up.

Everyone knows or has heard about the one and only magic cake, right?! But here’s a gluten-free magic cake that tastes just as good, except it has no gluten. It’s creamy, milky, rich and fragrant, you can barely tell it’s made with rice flour and not wheat flour. I’m thinking that using this as a base recipe, you can come up with a chocolate version or you could add various flavorings, such as lemon zest or orange zest.



{Gluten-Free Magic Cake} Print Author: Olguta - Pastry Workshop Ingredients: 115g butter

500ml whole milk

1 teaspoon vanilla extract

4 eggs, separated

1 teaspoon lemon juice

200g white sugar

115g rice flour

1 pinch salt

butter to grease the pan Directions: Grease a square or rectangle pan (30x30cm had my pan) with butter and dust with rice flour. Pre-heat your oven to 350F - 180C. Mix the butter and milk in a saucepan and heat them up slightly until the butter is melted. Remove from heat and stir in the vanilla extract. Place aside to cool down. Whip the egg whites with the lemon juice until fluffy. Add 50g sugar and mix until stiff and glossy. Mix the egg yolks with the remaining sugar until double in volume, creamy and pale. Stir in half of the milk mixture and the rice flour, as well as a pinch of salt. Incorporate the remaining milk and mix until smooth then fold in the whipped egg whites. Pour the batter in your prepared pan and bake in the oven for 40-50 minutes until golden brown on top and set - if the center of the cake looks giggly, continue baking a few more minutes. Allow the cake to cool completely before slicing and serving. Notes I used a 30x30cm pan, but I think a smaller pan will work as well. As you can see, the layer of cake was quite thin on mine so choose a slightly smaller pan, but make sure it has high sides as the cake tends to rise. Wordpress Recipe Plugin by EasyRecipe 3.3.3070

ROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Aceasta reteta este prima dintr-o succesiune de retete dedicate unor astfel de afectiuni si sper eu sa fie de folos fiecare dintre ele. Recunosc ca a fost o provocare si am acceptat-o cu drag pentru ca imi doresc sa aflu mai multe despre aceste afectiuni si ingredientele permise fiecareia dintre ele, sa imi dau seama cum interactioneaza unele cu celelalte si cat de mult difera rezultatul fata de retetele facute cu faina de grau sau lapte, de exemplu.

Banuiesc ca Prajitura Desteapta sau Isteata ori Magica, cum mai este cunoscuta, nu va este straina. Da, e vorba despre acea prajitura care se separa singura in 3 straturi – blat jos-crema-blat sus – in timpul coptului si care se face ingredibil de usor. Mie una mi se pare absolut genial cum dintr-un aluat atat de simplu poate iesi ceva atat de bun si de efect! O reteta pe care te poti baza in orice situatie si salvarea mea atunci cand am nevoie de un dulce rapid, dar extrem de bun! Am adaptat reteta unei diete fara gluten si ce am obtinut mi s-a parut chiar mai bun decat reteta facuta cu faina de grau – cam ca un amestec de budinca de orez cu prajitura fina, un gust interesant, extrem de bun.

Ingrediente:

115g unt gras

500ml lapte

1 lingurita extract de vanilie

4 oua, separate

1 lingurita zeama de lamaie

200g zahar

115 g faina de orez (integrala am avut eu) – eu am cumparat faina dintr-un Plafar, dar gasiti aici faina de orez

1 praf de sare

Unt pentru uns tava

Mod de preparare: