Gluten-Free Sorghum Flour and Peach Cake – Ilaria Moretti

Method

Blend the apple puree with the extra virgin olive oil until the mixture is smooth, pale, and slightly frothy.

Add the eggs and mix until the ingredients are well combined.

Combine the La Veronese® Sorghum Flour with the baking powder.

If you prefer a sweeter taste, add the sweetener; if you prefer a more aromatic note, add a little vanilla.

Mix the batter until the consistency is uniform.

Grease and dust a baking dish with La Veronese® Rice Flour for Polenta, then pour in the batter and smooth the surface.

Decorate the cake by arranging the peach slices on top.

Bake in a conventional (static) oven at 180°C for about 30 minutes. Alternatively, you can cook the cake in an air fryer at 150°C for about 30 minutes.

Always check for doneness using the toothpick test: if it comes out dry, the cake is ready.

For a richer version

You can use other fruit to sweeten the batter and/or to decorate the top.

If you wish to increase the protein content, replace 20 g of sorghum flour with 20 g of protein powder.