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GLUTEN-FREE ORANGE, BLUEBERRY AND RASPBERRY POWDER SPONGE CAKE

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Ingredients

(8 servings)

  • Vanilla soy yogurt (keep the cup)
  • 3 whole eggs
  • 4 cups* (the yogurt’s) rice flour
  • 5.3 oz fresh blueberries
  • 2 tbsp raspberry powder
  • 1 ½ cups* good-quality olive oil or sunflower oil
  • 3 cups* brown sugar
  • 1 tsp gluten-free baking powder
  • Zest of 2 oranges

* the yogurt cup is used as a “cup”.

Preparation

Preheat the oven to 360°F.

Beat the eggs, yogurt and oil. Add sugar and continue beating until completely dissolved.

Add rice flour, little by little, and continue beating the mixture. Incorporate baking powder, raspberry powder and orange zest. Mix well to dissolve any lumps.

Lastly, add the blueberries, mix gently, and spread the mixture in a rectangular or round mold.

Bake at 360°F for 40 minutes and allow to cool.

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