Gluten-free cake: Mercotte shares its flour-free and low-sugar recipe for light cookies!

Gluten-free cake: Mercotte shares its flour-free and low-sugar recipe for light cookies!

The Mercotte pastry expert shares her recipe for an ultra-airy gluten-free and flour-free cake. Whether you are intolerant to gluten or not, it makes everyone agree. Ready quickly, but above all low in sugar, this orange cake has it all!

After its “ugly” but ultra-addictive hazelnut biscuits, Mercotte is back with a new recipe for light and gourmet snacks. The juror of the Best Pastry Chef show shares his version of the soufflé orange biscuit by Christophe Felder and Camille Lesecq, taken from their book My Little Biscuit Factory. She thus realizes this aerial cakegluten-free, and reduced in sugar. A winning combo to please you while limiting gluten intolerance but also excess sugar.

Gluten-free: Mercotte’s tip for an airy flour-free cake

Well known for wheat! For this orange soufflé biscuit recipe, Mercotte, as a true pastry technician, replaces the traditional flour with potato starch And almond powder. The advantage? These two powders will give consistency to the cakeand in the case of almond powder, perfume it, without necessarily having to add flour and therefore very often gluten. A alternative which is therefore directly aimed at gluten intolerant people but which seems to be unanimous with Mercotte!

Light cake: Mercotte’s recipe for orange soufflé biscuit

Well known for its unsweetened desserts and pastriesMercotte does not hesitate to reduce the amount of sugar in the original recipe by 30% for this biscuit Orange blasted. She thus creates a generous-looking cake and for all that light and very digestible !

Ingredients for 6 to 8 people:

  • 20g potato starch
  • 70g icing sugar
  • 125g ground almonds
  • 110g egg banks
  • 40 g caster sugar
  • Finely grated organic orange zest
  • 50g ground pistachios

Preparation :

  1. Preheat the oven to 170°C rotating heat.
  2. Sieve starch, icing sugar and ground almonds. Whip the tempered egg whites at medium and constant speed, adding the caster sugar little by little. When they are soft, gently fold in the sifted powders then the orange zest.
  3. Butter the mold, line it with pistachio powder and pipe the biscuit mixture over it, giving it the shape of a flower at the end. Bake it for about 25 minutes. Leave the cake to cool then sprinkle it with icing sugar when serving.

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