Pistachio lemon cake/bread (Coeliac)
This cake is gluten free. It can be made with wheat flour, substituted for rice and corn flour: no need for gum if you use wheat flour.
1 cup rice flour
1 cup corn starch
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp. guar gum
Thoroughly mix dry ingredients.
Add water slowly to form a thick batter - about 1/4 cup
Whip white of 3 eggs to a thick peak.
Add 1 cup of raw shelled pistachios to batter.
Have a cake pan greased and lined with waxed paper. Pre-heat oven to 180 C.
Now work fast - when you add lemon juice (acid) to baking powder (alkali) you get a high school experiment in action!
Mix in 3 tablespoons of lemon juice to the batter. We think that organic lemons have more flavor, less bitterness, more sweetness than non-organic.
Quickly fold in the whipped egg whites.
Pour into cake pan and bake for 60-70 mins. We like the cake with a thick crunchy outside to contrast with the cake-like inside but baking for a shorter time makes more cake, less crust.