Cake with peach compote

INGREDIENTS FOR DIAMETER PAN 24 CM: 180 g sugar, 3 egg, 250 g Mascarpone cheese, 1 salt knife tip, grated rind of an organic lemon, 150 g rice flour + 100 g gluten-free flour, peach compote (circle 300 g)AND 12 g baking soda.

PREPARATION: In a robot or with an electric beater, beat the eggs with the sugar 5 minutes, until foamy. Add the Mascaporne cheese with a spoon, lemon peel, rice flour, sift flour and baking soda, without interrupting their mixing. Add the peaches, cut into small pieces and mix with the dough, i sleep. Pour the dough into a pan greased with butter and rice flour or lined with baking paper and bake for approx. 40 minutes. After getting color on top, cover it with aluminum foil so that it does not burn. We do the test with a toothpick and, when she comes clean, the cake is ready. We remove it from the pan later 10 minutes.

This recipe was prepared by Linda Fishta