GLUTEN FREE STRAWBERRY CAKE
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Before going gluten-free, we all ate the classic fruit cake made with wheat flour. It is not a big philosophy to adapt the recipe in such a way that we have a tasty cake, without gluten and dairy.
The coconut butter is melted in a bain marie or it can even be left in the sun for a few minutes, then it is mixed one by one with the sugar, the egg yolks, the lemon peel and then the rice flour. Whip the egg whites and add them to the mixture, stirring gently, vertically. The result of our work is poured into a tray with a diameter of 26 cm, best lined with baking paper, or if we don’t have it, with oil and flour, and the strawberries are placed on top. Put it in the oven, first on high heat, until it rises, then reduce the flame.