Bundt cake with rice flour, figs and cinnamon

Recipe by: L’ orso in cucina https://www.facebook.com/lorsoincucina/


• 300 g of granulated sugar
• 330 g of RISOINFIORE semi-wholegrain rice flour
• 1 tablespoon of bicarbonate of soda
• 1 teaspoon of baking powder
• 2 eggs at room temperature
• 300 g of seed oil
• 240 g of buttermilk (you can make it by mixing 120 g of milk, 120 g of whole milk yoghurt, and a few drops of lemon juice)
• 400 g of figs
• 1 teaspoon of cinnamon
• 1 tablespoon of vanilla extract


Preheat the oven to 180 degrees, static. Butter the bundt cake mould and dust it with flour. Sift the rice flour together with the sugar, bicarbonate of soda and the baking powder. Whisk the eggs together with the buttermilk and oil, then add the dried ingredients, the vanilla and the cinnamon. Mix together well to obtain a uniform, lump-free mixture. Arrange some fig segments all around the bottom of the ring mould. Cut the remaining figs into small pieces and fold them into the mixture. Bake in the oven for approximately 40 minutes.

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