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Ingredients

170g Mulino Marello brown rice flour

5 eggs

70g sugar

120ml seed oil

100ml water

400g pumpkin (cleaned and weighed raw)

1 sachet gluten-free cream of tartar

1 sachet of gluten-free yeast

80g gluten-free hazelnut flour

Gluten-free icing sugar

Procedure

First, cook in a static oven at 180°

for about 25 minutes the pumpkin cut into pieces.

When it is soft and still warm, blend it

with an immersion blender until obtained

a puree.

Set it aside for the moment.

Separate the yolks from the whites. Whip the egg whites

snow along with the sachet of cream of tartar until

when they are swollen and firm. Set them aside

in the refrigerator.

Work the egg yolks with the sugar. Add the oil and the puree

pumpkin and water.

Then add the Mulino Marello rice flour and

the hazelnut one together with the yeast. Incorporate the

egg whites into the mixture, mixing with a spatula

from bottom to top. Transfer the mixture

in the 22cm Chiffon Cake mold which does not

it must be neither buttered nor floured.

Cook in a static oven at 180° for about 50 minutes.

Remove the mold from the oven and make it

cool upside down for an hour.

Using a spatula, loosen the cake

from the mold.

Decorate with icing sugar.

 

Recipe created by Visconti Silvia

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