Gluten Free Plumcake Recipe by of 20-03-2019
The gluten-free plumcake is the last recipe I prepared for celiac friends, it is a dessert enriched with philadelphia, which made the dough moist and fragrant. After shortcrust pastry, muffins and sponge cake, I decided it was time to try my hand again with these flours so delicate and difficult to manage for beginners. I used the Caputo gluten-free mix, but the leavened desserts, fortunately, with rice flour, cornstarch and potato starch are always good, so you can use a mix of these starches (I suggest 6 parts of rice flour, 2 parts of starch and 1 part of cornstarch) or any gluten-free dessert mix that you find on the market.
Just keep in mind that changing the flour mix could change the degree of absorbency, so consider whether to add a little less flour, or if you need to add a drop of milk instead. The important thing, as always, if you have celiac friends, is that you use all certified gluten-free ingredients and that you do not contaminate spatulas and bowls with ingredients that are not gluten free ;-)
How to make gluten-free plumcake
start whipping butter and Philadelphia with whips. Always add the sugar while continuing to whip until you find a well homogeneous and whipped mixture.
Then add the eggs, one at a time.
Also add the vanilla essence and finally the sifted flour, combined with yeast and salt.
Pour the mixture into the mold lined with parchment paper (or greased and floured: remember to use gluten-free flours in this case too!) And cook for about 45 minutes in a preheated ventilated oven at 180 ° C.
The gluten-free plumcake is ready: let it cool completely before slicing and serving.