100g / 3½ oz rice flour
25g / 1 oz peanut protein
7g / ½ oz double-acting baking powder
1 tbsp matcha powder
100g / 3½ oz powdered sugar
100 g / 3½ oz BIO PLANÈTE Coconut Oil Virgin
50g / 1¾ oz peanuts, unsalted and finely chopped
1 pinch of salt
Preheat oven to 180°C / 350°F. Pour rice flour, protein peanut flour, baking powder and matcha powder into a bowl and stir. Separate the eggs and beat the egg yolk with the Coconut Oil Virgin until it is frothy. Then add the flour mixture one portion at a time. Beat the egg whites with a pinch of salt until stiff. Add the powdered sugar to the egg whites, stirring constantly until the mixture is glossy. Carefully lift the egg white mixture into the dough. Put everything in a loaf pan and sprinkle over the chopped peanuts.
Bake for about 35–40 minutes at 180°C / 350°F. Remove Le Cake from the oven and allow to cool. Sprinkle with powdered sugar to decorate.
Version with gluten: Replace rice flour with wheat flour and leave out the baking powder.