Ingredients
Scale
- 2 cups superfine white rice flour
- 1 cup potato starch
- 1 cup tapioca starch
- 1 tablespoon psyllium husk powder
- 1 teaspoon xanthan gum
- 2 teaspoons instant yeast
- 3 large eggs, room temperature
- 2 egg yolks, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 cup warm milk or canned coconut milk (for dairy free)
- 10 tablespoons unsalted butter, melted and cooled slightly (or plant butter)
- 1 tablespoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease the mold and dust it lightly with rice flour.
- In a large bowl, whisk rice flour, potato starch, tapioca starch, psyllium, xanthan, yeast, sugar, and salt.
- In a separate bowl, whisk eggs, yolks, warm milk, vanilla, lemon zest, and melted butter.
- Pour wet ingredients into dry and mix until smooth and thick.
- Scrape into the prepared mold, smoothing the top with a damp spatula. Cover loosely with a clean towel.
- Proof in a warm, draft-free spot until the batter rises near the rim, about 45 to 75 minutes.
- Bake for 40 to 50 minutes until the top is golden and a skewer comes out clean.
- Cool in the pan for 10 minutes, then invert onto a rack. Let it cool almost completely before dusting with powdered sugar.
Notes
For the best texture, ensure room temperature ingredients and don’t rush the proofing time. Adjust baking time and temperature based on your oven’s performance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free