Ingredients for a 24cm mould
3 eggs
150 g granulated or brown sugar
120 g seed oil
130 g water
230 g Mulino Marello fine white rice flour
50 g corn starch (potato starch is also fine)
20 g bitter cocoa powder
15 g rum liqueur (or a small coffee)
1 sachet of baking powder
Procedure
Preheat the oven to 180 degrees, I use ventilated mode.
In a bowl, whisk the eggs with the sugar by hand or with an electric whisk.
Add the liquids, oil and water.
Sift the rice flour, corn starch and baking powder.
The mixture must be creamy, homogeneous and without lumps.
Pour ¾ of the dough into a 24cm donut mould, buttered and floured.
Add 2 tablespoons of bitter cocoa powder and half a glass of liqueur to the remaining mixture in the bowl. I chose rum but brandy or short coffee is also fine.
Add the cocoa mixture to the rest of the cake, mixing with a toothpick.
Bake the cake in a preheated oven at 180 degrees for about 35 minutes, testing with a toothpick to check for doneness.
Once ready, let it cool and turn the mold onto a serving plate.
Decorate as desired with a sprinkling of icing sugar or dark icing.
Tips:
- it is kept for a few days in the glass bell jar.
- you can replace the water with orange juice
- you can avoid the liqueur by replacing it with a short coffee, a little milk or orange juice
- You can also make this cake in a plumcake mold
- if you want a more rustic version, replace half the dose of rice flour with very finely ground buckwheat flour.