|Rice flour bio glutenfree
|Potato starch glutenfree
|Grated zest of one lemon
|Grated zest of one orange
- In a bowl, place softened butter, powdered sugar, grated lemon zest, grated orange zest, and vanilla extract. Beat the ingredients with an electric mixer until a creamy mixture is obtained. Add the eggs one at a time, continuing to beat. Gradually incorporate the rice flour, potato starch, and sifted baking powder, continuing to mix with the electric mixer.
- Conclude by folding the batter with a spatula to ensure a homogeneous distribution of the ingredients.
- Pour the batter into a 20 cm cake tin that has been previously buttered and floured.
- Bake in a preheated oven at 170°C for approximately 45 minutes, conducting the toothpick test to ensure the cake is fully cooked.
In collaboration with @perr.melina