Margherita cake

Margherita cake
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Time: 1 ora
Difficulty: Facile

A soft and ideal base dough to be eaten so simple, or with the addition of fillings, it becomes a rich cake!
It probably owes its name to the shape it takes when it is cut into slices, between the powdered sugar sprinkled on the surface and the yellow color of the interior, due to the eggs, takes on the appearance of a daisy.
An essential precaution is to use the eggs at room temperature and not cold from the fridge to allow you to soak more air and make the dough soft.
3 eggs
140 g gluten-free powdered sugar
150 g whole milk
300 g special gluten-free leavened cakes Molino dalla Giovanna 
100 g gluten-free fine rice flour
1 packet gluten-free baking powder
the peel of a grated lemon
gluten-free powdered sugar


Shell the eggs, having the foresight not to use them cold from the fridge, in a bowl or in a planetary and add the sugar, whip until you get a very foamy mixture, it will take at least 10 minutes. Then add flour, gluten-free yeast, taking care not to create lumps. Proceed to whip everything with milk and grated lemon for at least three minutes. Check the consistency of the dough and, if necessary, correct it with milk or water to make it fluid and soft.
Butter and flour the mold and pour inside the cake to be put to bake in a preheated oven at 200 degrees and when the oven has reached temperature put to bake at 170 o. for 45 minutes.