LINEA ZERO RANGE CAKE

Feb 10, 2017

LINEA ZERO RANGE CAKE


Ingredients
170 g
Rice flour
250 g
Granulated sugar
250 g
Whole eggs
180 g
Baking powder
10 g
Water
50 g
Vanilla
0,6 g
salt
2 g
Rum
14 g
Essential oil of orange
0,4 g
Cocoa
20 g
Water
30 g

Preparation

Blend all of the ingredients in a mixer, except the cocoa, into a smooth, even dough. Divide the dough and add the cocoa to one portion. Place in the moulds, alternating the two flavours and bake at 220°C for the first 10 minutes, then lower the temperature to 160°C until cooked.


PORTIONS:
2 450 g loaf cakes

BAKING
220°c for 10 minutes / 160°C until cooked

STORAGE
1 month at room temperature

STORAGE AT -18°C
1 month