This is a variation of a gluten-free sponge cake that I make quite often because it has medium difficulty, it’s easy to make, and you can’t go wrong with it. The first variant is the cake with cocoa syrup, and another is the lemon cake. Unlike these cakes, now I used buckwheat flour, so I adjusted the ingredients a bit, because buckwheat flour is ”thirstier” than rice flour and a little sweeter. It turned out a treat! It has a not very appetizing color, like any food cooked with buckwheat flour, but it is very tasty!
Ingredients
for a pan with a side of 20 cm
- 6 eggs
- 80 grams of buckwheat flour
- 50 grams of coconut flour
- 75 grams of raw sugar
- 100 grams of coconut oil
- 1 teaspoon of baking powder
- 1 teaspoon of rum essence
- 1 teaspoon of lemon essence
- A pinch of salt
- 3 tablespoons of lukewarm water
For the syrup:
- 150 grams of water
- 50 grams of raw sugar
- 1 spoonful of cappuccino powder
- 1 tablespoon of rum essence
Recipe Method
I used a bowl robot mixer for the preparation.
First I separated the eggs, put the yolks in the mixer bowl and the whites in a large bowl.
Then I put a pinch of salt on the yolks, then the sugar and started the mixer, first on low speed, then on high. I let it mix until I got a thick cream.
Meanwhile, I beat the egg whites with a whisk and mixed the flours with the baking powder. I turned on the oven and set it to 180 degrees Celsius.
Started by adding the ingredients in the following order, with a break of 3-4 minutes between them, after the egg yolks were well mixed with the sugar: the rum and lemon essence, the liquid coconut oil, the flour mixture (spoon by spoon, not all at once), the 3 tablespoons of warm water, and the last ingredient added and mixed, 7-8 tablespoons of the egg white foam.
I stopped the mixer, removed the bowl from the stand and slowly incorporated the rest of the egg white foam. At the end I obtained a viscous dough, which I poured into the pan lined with baking paper. I have a square pan with removable edges and a side of 22 cm.
I left it in the oven until the surface was slightly golden and passed the toothpick test. It took 30 minutes. 10 minutes before I took it out of the oven, I prepared the syrup. In a kettle I mixed water with sugar and cappuccino powder and put it on the fire. Then I stirred until the sugar melted, turned off the stove and added the rum essence.
I poured the flavored syrup over the hot cake. I covered with a towel and let it cool.
It is very easy to cut it with a knife. It can be kept in the refrigerator, in a casserole with a lid, for several days.
