gluten-free lemon cake

Even if we have not gluten and lactose allergies, sometimes, it's interesting to change the flour. It's a different taste experience. This delicious cake is made with rice flour, almond powder and potato flour.

Ingredients

3 eggs

140 g of sugar

70 g of rice flour

70 g of almond powder

20 g of potato flour

3 g of baking powder

2 organic lemons

4 spoon of vegetal oil

Preheat the oven to 175C°.

First, in a salad bowl, beat the eggs with the sugar until the blend become smoothy.

Then add oil, flours, almond and baking powder. Mix well.

Grate the zest of lemons and squeeze them. Add juice and zest in the mixture.

Pour the blend in a silicone baking tin and bake in the oven for about 40 minutes until a toothpick inserted in the centre comes out clean.