When you have someone in the family with nutritional intoleranceyou understand how difficult it is for her to cook. And it is no longer just about cooking, but also about finding special gluten-free recipes, in case of celiac disease, lactose-free, in case of intoleranceno eggs…
The recipe we offer today basic biscuit that does not contain milk or dairy derivatives among its ingredients. This is a recipe from my mom and she developed it when my nephew was diagnosed with lactose intolerance. He tried and tried until he found the perfect formula: a light, fluffy and tasty lactose-free cake.
Three main keys to making your cake perfect:
- Butter. Choose good quality olive oil. You can use mild olive oil if you want the flavor to go unnoticed, but extra virgin olive oil also works well in this pie and gives it that delicious rustic pie flavor.
- Flour. You will see that in the recipe we use biscuit flour, this is a special flour for confectionery, which already contains yeast. If you are using ordinary wheat flour, then the yeast must be added separately (about 10 grams will be enough). And it’s always better to sift so as not to lose air in the dough, and integrate without interrupting (even if you can, with a hand spatula). If you overdo it with the dough, you may end up with a biscuit.
- Eggs. Take them out of the refrigerator some time before they are at room temperature. First you need to beat the egg whites to give volume to the dough.
Basic Lactose Free Cake
for 8 people
- 6 eggs
- 250 grams of sugar
- 250 g cookie flour (with yeast added)
- 120 milliliters olive oil
- Zest of 1/2 lemon
- 1 pinch of salt
Step by step
Pour the oil into a small glass and put the lemon zest inside so that it is saturated with its aroma. This is an optional step, you can add the oil and zest separately, but this will better distribute the lemon flavor throughout the dough.
Whip the whites to snow
Crack the eggs and separate the whites from the yolks. Place egg whites in a mixing bowl, add a pinch of salt and beat with electric sticks until stiff peaks form. Reserve in a bowl.
start beating the dough
In the same glass of a blender, pour oil with lemon zest and yolks (it does not need to be washed if there is a residue of whipped protein). Start beating gently and gradually add the sugar.
At the end, add flour, sifting it directly over the dough and mixing with a spatula or chopsticks, but at minimum speed.
Pour the dough into the mold
Line a mold with parchment paper and pour the batter into it.
to bake a cake
Place the cake in an oven preheated to 180º at medium height and with heat at the bottom (if your oven has a fan function, turn it on as well). Cook for 25-45 minutes. Check doneness after 25 minutes by piercing the cake with a wooden skewer. If it comes out wet and smeared with raw dough, it is not ready yet. Continue cooking, and when the skewer comes out clean, turn off the oven and remove the cake.
Let it cool down
Place the pan on a wire rack and wait for the cake to cool. Then carefully roll it out and let it cool completely.
For decoration: sugar crumbs or powdered sugar.
Both options are good. If you like your cake to have a crisp, sugary crust, sprinkle a couple tablespoons of sugar on the pastry before placing it in the oven. If you prefer powdered sugar, sprinkle it on the cake when it’s cooked and cooled.
Good ideas to personalize your cake:
- The same dough can be used to make muffins or a cake base. You can then cut it in half into two discs and fill it with chocolate, cream, jam… whatever you want!
- You can use orange zest instead of lemon zest. It will also be delicious.
- Add some grated chocolate to the dough, it can be black, white or milk.
Other lactose-free desserts from Cocina Fácil: