Special post for celiacs. A recipe that doesn't takes wheat or another ingredient with gluten. The cake is very soft, light, with a delicate pumpkin flavor and a little citric touch.
Cup of 200ml
160ml canola oil
3/4 cup pumpkin purée
Zest of 1 large lime
1 1/2 cup rice flour
1 cup cornstarch
1 tbsp baking powder
1 tsp xanthan gum
Preheat the oven to 350˚F. Reserve an ungreased 18x30x5cm rectangular pan.
Whisk the eggs, oil and pumpkin purée just until is smooth.
In another bowl, rub the lime zest in sugar to aromatize it. Stir rice flour, cornstarch, baking powder and xanthan gum.
Gently fold in the egg mixture. Spread into the pan, leaving about 2 fingers down the border and bake for 50 minutes or until a toothpick is inserted comes out clean.
Cook's tip: GF -> gluten free.
Serve: 15 portions.