Yogurt cake

  • Yogurt cake


150 g of Molino Rossetto gluten-free rice flour
100 g of Molino Rossetto yellow fioretto maize flour
50 g of Molino Rossetto rice starch
1 case of Molino Rossetto baking powder
170 g of sugar
100 g of butter
3 eggs
100 ml of cream
250 g of whole milk yogurt
lemon zest


  • RICE FLOUR GLUTEN-FREE - 17,64 OZ (500 G) -


Melt butter and let it cool.

In a bowl knead with an electric hand mixer eggs with sugar and add yogurt and cream.

In another ball blend flours, starch and baking powder, add the mixture with eggs and blend with flours and continue to blend at low speed. In the end pour butter and combine until the batter will be smooth and uniform.

Grease with butter and flour a mould (diameter 20-22 cm or so) and pour the batter.

Bake in fan-assisted oven to 165°C for 40 minutes or so.

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