Rice Flour Lemon Tea Cake

I really had to experience the rice flour I recently purchased at "les Nouveaux Robinson",an organic supermarket located in Montreuil where I love to shop,and I was obsessed with a mesmerizing recipe I had seen several months back on the Wednesdaychef's blog.I brought it to an "apero dinatoire" I was invited to.My friends found this cake delicious and moist!A definite keeper!

Ingredients

3/4 cup rice flour
1/4 cup patato fecule
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs separated
3/4 cup almond paste, at room temperature
1/2 cup cane sugar
1 teaspoon grated lemon zest
1 drop of orange essential oil
3 tablespoons lemon juice
1/4 cup olive oil

- Position a rack in the lower third of the oven and heat the oven to 350 degrees.

- Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.

- In the bowl of a stand mixer fitted , beat the almond paste on low speed,add olive oil. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar , beating until incorporated.

- With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.

- In another bowl beat egg whites until firm.

- Add the citrus zests,lemon juice and orange essential oil . Mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated.Fold in gently the egg whites. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.

- Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes.