INGREDIENTS

320g gluten-free flour

280g granulated sugar

12g baking powder

1 teaspoon salt

220g Greek yogurt

110ml vegetable oil

1 tablespoon vanilla extract

2 large eggs

235ml water

3g xanthan gum

METHOD

Mix the gluten-free flour, sugar, baking powder, xanthan and salt in a large bowl and mix everything with a whisk.

Mix the water, vanilla extract, Greek yogurt, eggs and vegetable oil in a separate bowl.

Once well blended, add the liquid ingredients to the powders. Mix for a couple of minutes, then let the dough rest, covered, for 30 minutes.

Pour the mixture into a mould and cook in a hot oven at 180°C for 30 minutes.

Once cooled, cut horizontally into two equal parts and fill with jam or fresh fruit or why not try cream or chocolate cream.

INGREDIENTS

100ml oil

125g granulated sugar

125g rice flour

2 eggs

1 teaspoon baking powder

Juice of half a lemon

Grated zest of 1 lemon

2 tablespoons rice milk

1/2 teaspoon xanthan gum

METHOD

Sift the rice flour with the baking powder and xanthan gum. Keep aside.

Mix the eggs and sugar until the mixture is light. Gradually add the oil and the powders, including the lemon zest and its juice. Finally add the rice milk and mix again, until you get a homogeneous and fluid batter.

Line a loaf pan with greaseproof paper and pour the mixture into it.

Bake in a preheated oven at 175°C for about 20 minutes. Take out of the oven and let it cool on a rack.

If you intend to decorate, let it cool completely first.