Marble Cake Gluten-Free

• 1 cup white rice flour
• 1/2 cup fine ground blanched almonds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup plane whole milk yogurt
• 11/3 cups organic sugar, divided
• 3 extra-large free-range eggs room temperature
• 2 teaspoons lemon zest
• 2 teaspoons orange zest
• 1 teaspoon pure vanilla extract
• 1/2 cup canola oil
• 1 tablespoon Dutch process cocoa powder, sifted

1. Preheat oven to 350 degrees F. Grease an 8 by 8 by 2 1/2-inches baking dish or a loaf pan.
2. Mix well together rice flour and almonds (ground in a food processor with 1/3 cup of the sugar), salt, baking powder and baking soda in one bowl.rnIn another bowel, whisk together eggs with 1 cup sugar, add yogurt, lemon zest and vanilla.
3. Slowly whisk the dry ingredients into the wet; then fold in the canola oil into the batter until fully incorporated.
4. Pour 2/3 of the batter into prepared pan; then to the remaining batter stir in the cocoa powder and orange zest.
5. Pour this portion of the batter on top and with a wooden toothpick make any patterns you like. rnBake for about 50 minutes.

white rice flour, ground blanched almonds, baking powder, baking soda, kosher salt, milk yogurt, sugar, eggs, lemon zest, orange zest, vanilla, canola oil, dutch

Taken from food52.com/recipes/12608-marble-cake-gluten-free (may not work)