Soft and moist apple cake with rice flour and lemon zest
Product used: Angel Mix 3.0 Quantity: 1 cake with a diameter of 24cm Preparation time: 25 minutes Proofing:NN @ NN Baking:60 minutes @ 160°C in a fan oven Level:Easy
Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
Preheat the oven to 180°C and prepare a baking pan by lining it with parchment paper or lightly greasing it.
In a large bowl, whisk the whole eggs with the sugar until the mixture is pale and fluffy.
Add the vegetable oil and lactose-free milk or plant-based drink, continuing to mix until the liquids are fully incorporated.
Sift together the rice flour, rice starch, baking powder, Angel Mix 3.0, and salt, then gradually fold them into the liquid mixture, stirring gently to avoid lumps.
Add the lemon juice and grated lemon zest, mixing again to distribute evenly throughout the batter.
Finally, fold the sliced Renette apples directly into the batter, mixing gently to spread them evenly.
Pour everything into the prepared pan, level the surface, and bake as directed. Remove from the oven and let it rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Store in the refrigerator in a tightly sealed container for up to 3 days; freezing is not recommended.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
For a more intense flavor, you can replace part of the milk with vegetable cream or lactose-free yogurt.
You can add a pinch of cinnamon or nutmeg to the dough for a more autumnal aroma.
The apples can be lightly dipped in lemon juice beforehand to prevent them from browning and to maintain their bright colour.
To help distribute the apples evenly, cut them into thin slices that are similar in size.
If you want a slightly crunchy surface, you can sprinkle brown sugar or flaked almonds on top of the dough before baking.
This cake also lends itself well to variations with other apples or with the addition of raisins or dried fruit.
You can prepare the dough in advance and refrigerate it for a few hours before baking; the result will be more compact and flavorful.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
1 review1
total reviews
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