First, chop the walnuts, preheat the oven to 170 degrees, and line a 20 cm diameter cake pan with parchment paper.
In a bowl, place the eggs, sugar, and a pinch of salt. Using an electric mixer, beat for 10 minutes.
Add the grated lemon peel, oil, and while continuously mixing, incorporate the rice flour and potato starch.
Finally, add the chopped walnuts and lastly the sifted baking powder. Mix with a silicone spatula until you obtain a smooth and homogeneous mixture.
Pour into the mold, bake in the preheated oven, and let it cook for 30-35 minutes.
Always perform the final toothpick test to ensure it is cooked.
Bowl
Electric mixer
20 cm cake pan
Store in an airtight container
Stays soft for days
Italia, Liguria
| Energy (kcal) | 553.11 |
| Carbohydrates (g) | 50.01 |
| of which Sugars (g) | 24.82 |
| Fat (g) | 37.8 |
| of which Saturates (g) | 4.34 |
| Protein (g) | 5.41 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.27 |
