60 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Rice flour 0.33 kg
Butter 0.275 kg
Clove 5.0 g
Dried ginger 5.0 g
Cardamom 5.0 g
Ground nutmeg 5.0 g
Soluble decaffeinated coffee 105.0 g
Brown sugar 0.275 kg
Butter 0.3 kg
Sugar 0.5 kg
Eggs 5.0 ud
Rice flour 0.625 kg
Raising agent 20.0 g
Cream 0.25 l
Lemon juice 0.075 l
Icing sugar 0.45 kg
Water 0.06 l
Soluble decaffeinated coffee 40.0 g
  • Preheat the oven to 180 ºC.

For the coating:

  • In a bowl, mix the flour, chopped butter, spices and soluble coffee with your hands until you obtain a sandy texture.
  • Add sugar and mix again. Keep in the refrigerator.

For the cakes:

  • Mix the cream with lemon juice and then let stand for a few minutes.
  • Use a metal whisk to beat the creamed butter with sugar.
  • Add the eggs and keep beating.
  • Add the cream with lemon juice.
  • Add flour and raising agent. Beat until you obtain a smooth and creamy cream.
  • Place in a mould and smooth the surface.
  • Spread the coating over the top.
  • Bake at 180 ºC for 30-35 minutes.
  • Remove from the oven and cool.

For the glaze:

  • Dissolve the soluble coffee in water.
  • Mix the icing sugar with the coffee and then stir until you obtain a slightly thick cream or glaze.
  • Pour the glaze over the cake.
Nutritional information (1 portion)
Fiber 4.98 g
Saturates 65.46 g
Monounsaturated fatty acids 32.54 g
Polyunsaturated fatty acids 4.53 g
Cholesterol 549.18 mg
Calcium 192.07 mg
Iron 5.0 mg
Zinc 2.85 mg
Vitamin A 1208.66 ug
Vitamin C 6.7 g
Folic acid 32.92 ug
Salt (Sodium) 110.06 mg
Sugars 234.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.