Try this Quattro quarti senza glutine recipe, or contribute your own.
- scorza di un limone non trattato
- 1 pizzico di sale
- 5 uova
- stesso peso del mix di farine senza glutine*
- stesso peso di zucchero di canna integrale
- 100 g di mandorle finemente tritate
- 10 g di lievito in polvere
- 160 g di olio extravergine di oliva
- 4 fichi maturi
- 1 grappolo piccolo di uva da vino
- 2 prugne
- 1 cucchiaio di miele di acacia
- 1 cucchiaio di succo di limone
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (34g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Weigh the eggs with their shells.
- Add the same weight of sugar (I reduced it by 50g) and beat the eggs in a stand mixer or with electric beaters for about ten minutes until you obtain a firm, light and clear mixture, like when you make a sponge cake.
- Add the flour and mix until it is completely incorporated, then let the mixture rest for half an hour.
- Preheat the oven to 180°C.
- At this point add the almonds, lemon zest, baking powder, salt and finally the oil, added gradually to the mixture.
- Gently mix the ingredients until you obtain a smooth and homogeneous mixture.
- Oil a 24 cm round pan, dust it with flour and pour in the mixture, leveling the surface.
- Bake the cake in a hot oven for about 40 - 45 minutes, until it is golden brown on the surface and dry inside.
- Remove it from the pan and let it cool on a wire rack.
- While the cake is cooling, prepare the fruit to decorate it. Add the figs cut into four parts, the plums cut into wedges and the grapes to a large pan with the honey and lemon juice.
- Cook the fruit over high heat for about 5 minutes, until it has softened, but retaining some consistency.
- Move the cake to a plate, decorate it with the fruit and let it rest for a few hours so that the fruit syrup soaks and flavors it.
Golden crust meets a tender, oil-enriched crumb that absorbs the syrupy juices of warm figs, plums, and grapes without turning sodden. Skeptics often watch gluten-free cakes collapse under the weight of heavy fruit toppings, but proper technique produces reliable structure.
- Weigh the eggs in their shells first, then measure an identical mass of gluten-free flour blend and whole cane sugar to maintain the classic pound cake ratio.
- Whip those whole eggs with the sugar in a stand mixer for a full ten minutes until the volume triples and leaves a visible ribbon trail on the surface.
- Allow the batter to rest for thirty minutes before folding in the finely ground almonds, lemon zest, baking powder, salt, and extra virgin oil.
- Pour the batter into a greased and floured twenty-four-centimeter round tin, baking at 180 degrees Celsius for forty to forty-five minutes.
- Test doneness by pressing the center firmly; it should spring back slowly while a wooden skewer inserted into the thickest part emerges completely clean.
Fresh fruit yields a brighter acidity and firmer bite when quickly sautéed with honey and lemon juice compared to canned alternatives. Allowing the baked cake to rest for several hours lets the fruit syrup penetrate the crumb fully.
