We’re not talking those puffed-rice, baby-friendly snackable discs you get in the cracker aisle. The traditional rice cake hails from Italy, where they made this sweet, textured delight with risotto. But there’s absolutely nothing wrong with opting for a rice cake made with a great quality, long-grain white rice and soaking it in a good old-fashioned nagmaalwyn (muscadel wine). It’s also the perfect gluten-free teatime treat!
RICE CAKE WITH MUSCADEL SOAKED SULTANAS
TIME: 2 hours | SERVES: 8
100 g sultanas
125 ml muscadel
1 litre milk
2 ml vanilla paste
200 g Spekko Saman Long Grain White Rice
100 g flaked almonds
grated zest of 1 orange
130 g (160 ml) sugar
pinch of salt
icing sugar for dusting
Heat the oven to 160 °C. Line the base of a 23 cm springform cake tin with baking paper and spray with edible food spray.
Meanwhile, soak the sultanas in the muscadel for 30 minutes.
Heat the milk and vanilla paste in a saucepan. Add the rice and cook over a medium heat for 30 – 35 minutes until soft. Stir often with a wooden spoon.
Spoon the mixture into a mixing bowl and allow to cool. When the rice has cooled, add the soaked sultanas, almonds and orange rind.
Beat the sugar and eggs until creamy, then add the salt, then add the rice mixture to the beaten eggs and mix well before spooning it into the prepared tin.
Sprinkle cinnamon on top and place it in the oven. Bake for about 45 minutes.
Test the cake by inserting a knife into the centre of the cake. If it comes out clean the cake is baked.
Let the cake cool in the tin on a cooling rack, then carefully remove the cake from the tin and dust with icing sugar.
Serve with fresh figs.