Soft cake Marina Braito gluten free and with Blueberry jam

I was looking for inspiration to make a cake in a gloomy Sunday when I stumbled upon this must of the web, the soft cake Marina Braito gluten free with jam, so I decided to make a gluten-free and lactose-free version!! This is because in recent times more and more people around me, that for different reasons, have eliminated gluten from their diet, some people have discovered to be celiac, who took off because he started doing blood diet Dr. Mozzi, who instead just because she’s better, regardless of the reason I accepted the challenge of gluten free!

Soft cake Marina Braito gluten freeTo transform this classic in an alternative version I used some forethought.

First I added to the ingredients guar gum you need in this case to make more soft the gluten-free flour (if you want to know more about the properties and the uses of guar read here).

For the second I applied to this recipe a technique of preparation that I discovered recently and which makes beautiful fluffy cakes especially if like me you do not want to use baking powder, but use that cream of tartar or other types of natural yeasts.

Despite my fast and foolproof recipe interventions remains really greedy. … Now for those who can’t eat gluten, try it out!

For the sake of copyright if you want to know who is Marina Bangura or doses of the original version, can be found here.

Soft cake Marina Braito gluten free with Blueberry jam.

 Ingredients for a 22 cm cake tin

150 g rice flour
50 g flour of buckwheat
100 g white sugar
100 grams of ghee (or 150 oil)
2 whole eggs
lemon zest untreated
1 shot of rum
1 teaspoon of cream of tartar baking powder gluten free
4 g guar gum
pinch of salt
1/2 of jar of jam

You can do so with apples or fresh fruit in the filling instead of jam


In a bowl mix together the dry ingredients: flour, baking powder, guar gum, lemon zest, a pinch of salt.

Weigh the Ghee into the blender and mount it with the eggs then add the sugar and whisk again, while continuing to whisk, add the rum.

creamy mixture but supported

Now slowly pour in the liquid in the bowl of dry ingredients mixing with a spoon until the mixture is creamy and supported.

fate of dimples with the back of a spoon and put inside the jam Roll out dough .75 with the help of a spatula or a spoon into a Loaf pan 22 cm formerly lined with parchment paper or buttered and floured, fate of dimples with the back of a spoon and put inside the Jam then put the other to cover almost the surface of the dough, finally cover with the remaining dough.

cover with the remaining mixture

Bake in preheated oven at 180° for 45 minutes, you always do the toothpick test before churning, must come out dry and if the crust darkens too quickly, cover with aluminium foil to finish cooking.

Enjoy your meal your Soft cake Marina Braito gluten free!!!

Soft cake Marina Braito gluten free

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