This is a not too sweet flan-like cake that complements well with fruits. It is so good that I made it twice in two consecutive days. My eldest just can’t stop himself from sneakily taking slices out of the cake. What is more is that it’s gluten free, therefore it makes a perfect dessert for people who are gluten intolerant. This custard cake will puff up and get golden on the top but still maintain its soft creamy texture inside.
Ingredients
- 290g eggs (around 5 large eggs)
- 75g whipping cream
- 150g full cream milk
- 40g melted butter
- 105g sugar
- 45g rice flour
- 20g almond flour ( you may replace it with all rice flour if you do not have, but I prefer to add extra more protein to my cake)
- 1 tsp vanilla
- 1 lemon zest
Fruits
- 7 pcs fresh strawberries (cut in half)
- 75g fresh blue berries
- 75g fresh mango cubes
Note that you may also use canned peaches if you don’t have the berries. However you need to drain the liquid and pat dry before scattering it onto your batter.
- Preheat your oven at 160 degree celsius
- Butter your dish and sprinkle some rice flour, this is to prevent the custard from sticking onto your pan. Set aside
- Sieve the rice flour and almond flour together and set asideBeat all the eggs, whipping cream, milk, melted butter, sugar and vanilla until all ingredient are well combined and no more signs of coagulation of egg whites
- Add in the flour mixture, whisk until well combined
- Sieve the batter and transfer it to a 24cm pie dish
- Add the lemon zest and gently stir it a few times. Note that the baking time for metal dish and ceramic/glass dish are different. Metal dishes cook faster, which I used.
- Scatter the fruits on the batter
- Bake for about 35-40 minutes, or until the cake puffs up and the centre becomes less jiggly. Note that if you use a smaller dish, you will need a longer baking time
- Sprinkle with snow powder when warm.
- Cut in wedges and serve.
Geraldine's decadent and savoury adventure 