This delicious cake, totally lactose free, is perfect not only for those who can’t tolerate lactose but even for those who wants to start a diet after the excesses of the holiday season, without giving up something sweet.
Try it and you’ll be surprised by this light and soft cake!
INGREDIENTS for 6-8 servings:
Emulsify in a food processor, or by a mixer, the eggs and yolks with extra virgin olive oil and rice oil, mixing continuously and pouring the oil very slowly.
Whip the emulsion with the icing sugar and the rum in a food processor. Then add the potato starch.
Add the whole wheat flour sifted with salt and baking powder, alternating with oat milk. Then add the previously whipped egg whites with the caster sugar.
Pour the mixture in a mould, greased and floured with whole wheat flour, and put it in the oven at 210°C for 10 minutes. Keep cooking it reducing the temperature to 180°C for another 30-40 minutes.
Once it has cooled down, take it delicately out of the mould and serve it, garnishing with icing sugar.