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Gluten-free rice flour fig cake with cinnamon flavour
Gluten-free rice flour fig cake with cinnamon flavour

Before you jump to Gluten-free rice flour fig cake with cinnamon flavour recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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Maybe the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. Possibly the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Countertop appliances will certainly boil water or steam vegetables more quickly than your stove, and use a lot less electricity. Many men and women mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. Particularly if you ensure that the dishwasher is full before starting a cycle. Don’t dry the dishes by using heat, utilize the cool dry or air dry functions to increase the money you save.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living is not really that difficult. A lot of it is basically making use of common sense.

We hope you got benefit from reading it, now let’s go back to gluten-free rice flour fig cake with cinnamon flavour recipe. To make gluten-free rice flour fig cake with cinnamon flavour you only need 11 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Gluten-free rice flour fig cake with cinnamon flavour:
  1. You need 1 Fig
  2. Take 150 grams figs, peeled
  3. Prepare 180 grams Rice flour confectionery
  4. Provide 60 grams Grape seed oil
  5. Provide 80 grams Beet sugar
  6. Use 20 grams Cornstarch
  7. Prepare 2 tsp Baking powder
  8. You need 1 tsp Cinnamon
  9. Take 50 grams plain soy milk
  10. Use 1 tbsp Lemon juice
  11. Prepare 1 few drops Vanilla oil (or vanilla essence)
Instructions to make Gluten-free rice flour fig cake with cinnamon flavour:
  1. Cut the fig with the skin into 8 wedges. These will be used later for the topping.
  2. Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
  3. Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk.
  4. Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth.
  5. Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top.
  6. Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out.
  7. Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day.
  8. It's a bit densed cake but the texture is velvety and fine.

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