Ingredients 

2 medium eggs,

1 glass of cow's or vegetable milk,

1 glass of oil,

1 glass of sugar,

4 tablespoons of Mulino Marello white or wholemeal rice flour,

6 tablespoons of Mulino Marello sorghum flour,

1 sachet of baking powder,

(powders in case of celiac disease must be labeled gluten-free) 

Procedure 

Place the eggs in a bowl, pour in a glass of sugar and mix well with the whisk.

Add the liquids, oil and milk and mix well.

Then add the sorghum and rice flours with the yeast sachet.

For this recipe you don't need to use scales but indicatively a glass has a capacity of around 150 grams.

Remember that your cake mixture must have the consistency of creamy yogurt.

Pour the mixture into a buttered and floured cake tin, or lined with baking paper, 24 cm in diameter.

Bake in a preheated oven and cook at 180 degrees for about 35 minutes. Do the toothpick test to check cooking: each oven can vary cooking times.

After taking your rustic cake out of the oven, let it cool and serve sprinkled with a generous dusting of icing sugar. 

If you want a more delicious version you can enrich the dough with chocolate chips or once cold cut it in half to fill it with cream or jam.

Also ideal as a base for a chocolate ganache covering.

Recipe made for us by Monica Bellin

Instagram: monica_bellin_

Web: www.monicabellin.it