Servings:
6
Prep time:
60
Cooking time:
20
INGREDIENTS
- - 80 g Rice flour
- - 50 g super-fine corn flour
- - 20 g of lupine or chickpea flour
- - 50 g Brown Sugar
- - 70 g rice oil
- - 30 g coconut butter
- For the cream:
- - 50 g Brown Sugar
- - 20 g Rice flour
- - 300 g Almond milk
- - 15 g rice oil
- - 7 stems basil
- - 1 saffron sachet
- For coverage:
- - 4 peaches
- - 200 g Rice Malt
- - 10 basil leaves
- - 1 teaspoon Agar agar
- - 4 roselle tea sachets
INSTRUCTIONS
- Melt the coconut butter over low heat and add the rice oil. Mix, then let it cool in the refrigerator for at least an hour. Add it to the rice, corn and legumes flours you have sieved. Add sugar too.
- Roll out the dough into a 20 cm diameter cake tin covered with baking paper, leveling it well. Bake at 180 ° C for 20 minutes, then let it cool for 30 minutes.
- Combine the ingredients for the cream in a small saucepan: sugar, rice flour, almond milk, rice oil, basil stalks, a pinch of saffron. Put on the heat and simmer for 10 minutes, stirring frequently. Remove from the heat and immediately remove the basil stalks. Let the cream firm up for 30 minutes.
- Prepare the infusion of roselle tea by infusing the sachets in 400 ml of boiling water for 10 minutes. Pour the infusion into a saucepan adding the malt, the basil leaves and the agar agar. Bring to a boil and continue on a minimum heat for 5 minutes, taking care also to remove the basil as soon as you remove the infusion from the heat. Bring the gelatine to room temperature but do not let it cool.
- Divide the peaches in half and cut them into thin slices. Then spread the cream on the base of the cake and arrange the slices of peach vertically distributing even a few leaves of basil. Complete the cake by frosting the surface with warm jelly. Keep it in the fridge for an hour before enjoying it.
