The honey cake gluten free and No Milk (according to Alain Passard)

The honey cake gluten free and No Milk (according to Alain Passard)

How can I do?

Melt the 4 tbsp. EL vegetable margarine with a pinch of salt over low heat in a saucepan.

Preheat oven to 160 ° C

Put the eggs in a bowl (in a water bath). Set to form a low heat in a water bath, the bowl on / in a pot of hot water. Add the powdered sugar and honey and beat down (10 min) to obtain an airy foam.

Pour melted margarine with the juice of a lemon. Add 2.1 teaspoons of baking powder. Add and mix gently then 9 tablespoons rice flour gluten-free certified.

(Olive oil works well) oil and flour (gluten-free flour always) a non-stick pan of 30 cm in diameter. Pour the batter into the pan.
Cook for 20-25 minutes. Dust with sifted icing sugar before serving.

  • 3 eggs at room temperature

  • 4 cup tablespoons margarine and a pinch of salt

  • 40g sugar

  • 2 tablespoons powdered sugar cup

  • 160 g honey (liquid)

  • Juice of one lemon

  • 10 large cup s rice flour (a flour for the pan)

  • ½ cup of coffee bicarbonate

Total time: Preparation + cooking time: 40 min
Yield: 6 people

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