2 medium eggs,
1 glass of cow or vegetable milk,
1 glass of oil,
1 glass of sugar,
4 tablespoons of white or integral rice flour Mill Marello,
6 tablespoons of sorghum flour Mill Marello,
1 sachet of baking powder,
(powders in case of celiac disease must report gluten-free wording)
In a bowl put the eggs, pour a glass of sugar and work well with the whips.
Add the liquids, oil and milk and mix well.
Then add the sorghum and rice flours with the yeast sachet.
For this recipe there is no use of the scale but indicatively a glass has the capacity of about 150 grams.
Remember that the compound of your cake must have a consistency of a creamy yogurt.
Pour the mixture into a buttered and floured cake pan, or lined with oven paper, 24 cm diameter.
Bake in a preheated oven and cook at 180 degrees for about 35 minutes. Do the toothpick test to check the cooking: each oven can vary cooking times.
After having baked your rustic cake, let it cool and serve it sprinkled with abundantly sprinkled with icing sugar.
If you want a more delicious version you can enrich the dough of chocolate drops or once cold cut it in half to make it of cream or jam.
Also ideal as a base for a cover of chocolate ganache.
Recipe performed for us by Monica Bellin