Albus Cake with Dried Fruits and Rice Flour (gluten-free)

 Ingredients: 4 apples, 110g sugar, 100g mixed fruits, nuts, chocolate (to taste), grated lemon peel, 60g white rice flour, 2 tablespoons coconut flour, 1 teaspoon baking soda, 1 teaspoon baking powder

For this delicious recipe, the choice of dried fruits is essential, and the version I propose includes dates, nuts, dried apricots, cranberries, and dried cherries. However, feel free to experiment with other dried fruits you like, such as figs, raisins, or even dehydrated mango. The total amount of fruits should be between 100 and 120 grams, depending on personal preferences. After selecting them, chop them finely to integrate well into the mixture. If you use nuts, I recommend chopping some of them and grinding others to give your cake a nice appearance and varied texture.

In a separate bowl, beat the egg whites until frothy. When they become quite firm, gradually add the sugar, continuing to mix until you achieve a glossy and dense foam. This step is crucial, as well-beaten egg whites will give the cake an airy structure. Meanwhile, mix the dried fruits with a little white rice flour from the total amount mentioned in the recipe. This technique helps prevent the fruits from sticking to the bottom of the pan.

In another bowl, combine the remaining rice flour, coconut flour, baking soda, and baking powder. Mix the dry ingredients well, then add them over the dried fruits. Don’t forget to incorporate the grated lemon zest, which will add a fresh and fragrant accent. Finally, take the flour and fruit mixture and carefully fold it into the beaten egg whites using a spatula, mixing from top to bottom gently to avoid breaking the air in the egg whites.

Once you have obtained a homogeneous mixture, pour the mixture into a well-greased and floured loaf pan. It is important not to use a pan that is too large, as the cake will not have a uniform texture and may turn out less successful. Preheat the oven to a moderate temperature and bake the cake until it becomes golden and a toothpick inserted in the center comes out clean. This is a recipe that will surely win over, just as it did at my party, where the cake was among the first desserts consumed. Guests were pleasantly surprised to find out that it was made with gluten-free flour, and their reactions were priceless. I encourage you to try this recipe and enjoy a healthy and tasty dessert!

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