rice cakes

Ingredients for 1 servings:

• 175 g rice flour, e.g. from an Asian shop
• 100 g sugar
• 100 ml oil (e.g. rapeseed oil)
• 2 m.-sized eggs
• 1 tsp baking powder
• 1 tsp psyllium husks, ground
• ½ cup water (normal small cup from coffee service)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 tbsp cocoa powder, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

gluten-free

Soak the psyllium husks in half a cup of water for about 2 minutes. In a bowl, whisk together the oil, sugar, vanilla sugar, eggs, and psyllium husks. In another bowl, combine the rice flour with baking powder and a pinch of salt. Add the dry ingredients to the wet ingredients and mix thoroughly. The batter should be quite runny at the end; it should be. If desired, remove some batter and mix with about 2 tablespoons of cocoa powder – adding a little more water if you want it to be a marble cake. Pour the batter into a greased loaf pan (about 31 cm long), add the cocoa batter if desired, and spread it out in a spiral shape with a fork. Bake in a preheated oven at about 175 degrees Celsius for 30 to 35 minutes (do not overbrown). I use ready-ground rice flour. I cannot judge how home-ground rice flour will work; the result may be different. Double the batter for a 26 cm springform pan. Line the pan with baking paper to prevent the batter from leaking. This recipe also works for a cake base. Bake the double amount of the recipe in a 26 cm springform pan lined with baking paper. The cake tastes best eaten the same day. Enjoy.