Lemon and Kiwi Cake
Ingredients
- 180g white rice flour
- 50g polenta
- 25g corn starch
- 2g baking soda
- 10g baking powder
- 1 pinch salt
- 180g brown sugar
- 230g soy yogurt
- 140g kiwi flesh
- 80g lemon juice
- 20g lime juice
- 80g olive oil
- 1 teaspoon moringa powder
- Powdered sugar (as needed)
Preparation
Preheat the oven to 180°C with fan setting and prepare the mold by greasing and flouring it.
Blend the kiwi flesh with the lemon and lime juices and set aside.
In a large bowl, whisk the yogurt and sugar together.
Add the rice flour, polenta, corn starch, and salt, and mix with a whisk to avoid lumps.
Add 80g of the kiwi-citron mixture and the olive oil, and stir to combine.
Add the baking powder and baking soda, mix well, then pour the batter into the prepared mold.
Bake for 40 to 60 minutes, depending on the cake's thickness.
For the glaze, combine the remaining kiwi-citron mixture with 1 teaspoon of moringa powder and powdered sugar until the desired consistency is reached, then pour over the cake.
