I've been wanted to make some pastries with rice flour for a long time. The few things I had tried done with this flour had always seemed super appetizing to me and with a very fine and delicate texture, and indeed this sponge cake is tender and spongy like few. It literally melts into the mouth. In addition, the grated apple and coconut give it an excellent aroma and juiciness. I have used extra virgin olive oil but if the flavor seems too "strong" I recommend you to change it for coconut oil (virgin of course).
Ingredients:
- 2 grated apples
- 2 cups rice flour
- 1 cup of panela (or sugar or the sweetener you like best)
- 1 cup vegetable milk
- 1/2 cup grated coconut
- a generous jet of VE olive oil
- 1 tablespoon of baking soda
Preparation:
The oven is preheated to 180 degrees. Peel and grate the apples, and mix with milk and oil. On the other hand, we mix the flour, the baking soda, the panela and the coconut and finally we unite everything. We pour this dough in a previously greased mold and bake approximately 30 minutes or until the cake is golden brown.
Let cool in the same mold and when it is warm, we put it in a grid.