Gluten-free margherita cake

A soft margherita cake, gluten-free and with no added sugar, sweetened with OK Gold.

Procedure

1. 01

   Separate the egg yolks and whisk them together with OK Gold until you have a light, fluffy cream.

2. 02

   Add the rice flour, vanilla, extra virgin olive oil, the glass of milk and the bicarbonate of soda.

3. 03

   Preheat the oven to 180°C.

4. 04

   Whisk the egg whites until stiff peaks form, then fold them into the mixture using a spatula, using a folding motion from top to bottom to incorporate as much air as possible.

5. 05

   Lightly grease the baking tin and dust it with rice flour, then spread the mixture evenly over the tin.

6. 06

   Bake at 180°C for 40 minutes in a conventional oven.