Poppy Seed Cake with Rice Flour and Black Beans

Ingredients for 4–6 people:

• 100 g La Veronese® rice flour
• 100 g La Veronese® black bean flour
• 50 g Dr. Goerg coconut flour
• 5 fresh eggs
• 200 g fine cane sugar
• 100 ml sunflower oil
• 1 tablespoon organic orange zest
• 2 tablespoons lemon juice
• 2 tablespoons poppy seeds
• 1 packet baking powder
• a pinch of salt
• powdered sugar as needed

Preparation:

Preheat the oven to 180°C (356°F) with fan mode. Butter and flour a 23 cm (9-inch) cake pan.

Separate the yolks from the whites. Sift the flours with the baking powder and set aside.

Place the yolks and sugar in the stand mixer bowl and whip until pale and creamy. While the mixer is running, gradually add the oil, salt, orange zest and juice, and poppy seeds. Finally, add the flours with the baking powder and mix until fully incorporated.

In the meantime, beat the egg whites until stiff peaks form and fold them gently into the batter using a spatula, moving from top to bottom.

Pour the batter into the prepared pan and bake for about 35 minutes. Test with a toothpick: if it comes out clean, the cake is ready.

Remove from the oven and let it cool completely before dusting with powdered sugar.