90 grams rice flour
50 grams flour
40 grams potato starch
100 grams powdered sugar
100 milliliters heavy cream (or plain yogurt)
90 grams softened butter
2 tablespoons coconut flour
2 teaspoons baking powder
1 vanilla beans
50 grams powdered sugar
lime juice (or lemon)
3 tablespoons water
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1Place the powdered sugar in a bowl with the heavy cream and then incorporate the eggs, one at a time, mixing well with the mixer.
2Sift the three types of flour with the baking powder and add them to the bowl, add the butter, very soft or melted.
3Beat well and add the juice and grated peel of 1 lime and the seeds of the vanilla bean.
4Line a 20 centimeter cake pan with wax paper and add the batter.
5Bake the cake at 160C for approximately 40 minutes.
6Remove the cake from the oven, let it cool slightly and add the syrup.
7To prepare the syrup, combine the powdered sugar with the juice of 1 lime, dilute with the water and stir well.
8Make some holes in the cake with a toothpick and pour the syrup directly over the cake while still warm.
PER SERVING *
|Calories660Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cherise M. 26 May 2015
When this recipe said moist, it really kept true to its word. This cake was extra moist and had the perfect density to it. You could taste just as much lime as you could coconut and making it with rice flour was an added bonus. I cannot wait to make this cake again; truly a 5 star recipe.