RICE FLOUR POUNDCAKE
Rice flour makes this poundcake melt-in-your-mouth tender, and gives it a mild and delicate flavor that's spiced with a touch of black pepper. It keeps well, so feel free to bake it a day or two ahead of serving, or eat any leftovers for breakfast. This recipe was created by Zachary Golper of Bien Cuit bakery in Brooklyn, who prefers Japanese rice flour for its consistently fine particle size, but any white rice flour will work. (Note: If you don't have an 8-inch loaf pan, you can use a 9-inch pan but the baking time will be about 5 to 10 minutes shorter, and the loaf will be flatter in appearance.)
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 1 (8-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly butter an 8-by-4-inch loaf pan. Melt coconut oil in small saucepan over low heat. Bring oil back to room temperature before baking. In a medium mixing bowl, combine rice flour, baking powder, baking soda, salt and pepper, if using.
- Using an electric mixer, whisk together coconut oil, butter and sugar at high speed until light and fluffy, 2 to 3 minutes. With the motor still running, add eggs and combine until creamed and very fluffy. Reduce to low speed and whisk in a third of the flour mixture. Once combined, add sour cream. Whisk in another third of the dry ingredients, then half of the coconut milk. Add the remaining flour mixture. At a medium speed, whisk in the rest of the coconut milk, and mezcal, until smooth and completely combined.
- Scrape batter into pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cake cool in pan for 10 minutes, then turn on a wire rack to cool completely.
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Sledge Leburu
[email protected]This cake is perfect for a special occasion. I made it for my birthday, and it was a hit with my friends and family.
Snack M
[email protected]This recipe is very easy to follow. I'm a beginner baker, and I was able to make this cake without any problems.
Shanto Adhikari
[email protected]I only had 1 cup of rice flour, so I added 1 cup of all-purpose flour. The cake turned out fine, but it was a bit more dense than I would have liked.
Motlatso Malete
[email protected]I'm allergic to almonds, so I used vanilla extract instead of almond extract. The cake still turned out great!
Boccarro Zimbiri
[email protected]I didn't have any rice flour, so I used all-purpose flour instead. The cake turned out fine, but it was a bit more dense than I would have liked.
Amos Monday
[email protected]This cake is very dense. I would recommend using a lighter baking powder.
Kirah March
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Abraham Feli Tetteh
[email protected]I'm not sure what I did wrong, but my cake turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what went wrong.
Awais Yousafzai
[email protected]This rice flour pound cake is a great option for anyone who is looking for a gluten-free dessert. The cake is moist and flavorful, and it has a lovely crumb. I would definitely recommend this recipe.
southtown alpha
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rice flour, but I was pleasantly surprised. The cake was moist and flavorful, and it had a lovely crumb. I would definitely make this recipe again.
SaeedAnwar Khan
[email protected]This rice flour pound cake is amazing! It's so moist and flavorful, and it has a perfect crumb. I love the hint of almond extract. I will definitely be making this recipe again and again.
Ronald Newton
[email protected]I'm so glad I found this recipe! I've been looking for a rice flour pound cake recipe that actually works, and this one is perfect. The cake is moist and fluffy, and it has a delicious flavor. I will definitely be making this recipe again.
Benita Steven
[email protected]This rice flour pound cake is a great recipe for anyone who is looking for a gluten-free alternative to traditional pound cake. The cake is moist and flavorful, and it has a lovely crumb. I also love the fact that it's easy to make.
Debra Faiza
[email protected]I was really impressed with this rice flour pound cake. It was so moist and flavorful, and it had a lovely crumb. I also loved the fact that it was gluten-free. I will definitely be making this recipe again!
Bishal Nagal
[email protected]This is the best rice flour pound cake I've ever had! The texture is perfect, and the flavor is amazing. I love the hint of vanilla and almond extract. I will definitely be making this cake again and again.
Dambar Dhakal
[email protected]I've made this rice flour pound cake several times now, and it's always a hit. It's the perfect cake for any occasion, and it's especially popular with my gluten-free friends. The cake is moist and flavorful, and it has a lovely crumb. I highly recom
KRATOSMUTANT_GAMING
[email protected]This rice flour pound cake is a keeper! It's so easy to make and it always turns out perfectly. The cake is moist and fluffy, with a delicate flavor. I love serving it with fresh berries and whipped cream.
Tiky Tiki
[email protected]I was skeptical about using rice flour in a pound cake, but I was pleasantly surprised by the results. The cake was moist and flavorful, with a slightly chewy texture. I loved the nutty flavor of the rice flour, and the cake was also very easy to mak
Asmat Ullah Khan
[email protected]This rice flour pound cake was a delightful surprise! I've never baked with rice flour before, but it gave the cake a wonderfully moist and tender crumb. The flavor was also spot-on, with a hint of sweetness and a delicate vanilla aroma. I'll definit