Vegan and gluten-free rice cake with mandarin juice and almonds: the perfect recipe
Directions Today’s cake is a bomb, a fabulous, rich and sumptuous dessert. A vegan and gluten-free variant of the classic rice cake to which we will add
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Cooking tools:
- Blender
- Hand mixer
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Stove
- Oven
- Pot
- Mixing bowl
- Cake pan
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 liters of almond milk
- 400 grams of rice
- 100 grams of silky tofu
- 180 grams of sugar
- the juice of 2 mandarins
- 5 grams of baking soda
- 3 grams of cream of tartar
- 16 gluten-free and vegan macaroons
- 140 grams of candied fruit, cedar and oranges
- 8 cl of cognac
- 1 organic lemon, untreated
- 220 grams of almonds
- 1 vanilla pod
- 4 drops of rose water
- extra virgin olive oil to grease the pan
- extra almond flakes and powdered sugar to decorate
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