A flourless and gluten-free cake made with arborio rice, milk and eggs.
Ingredients
- 3 1/2 cups milk
- 1 vanilla bean, split
- 1 cinnamon stick
- 3 x 2cm wide strips orange rind
- 1/2 cup caster sugar
- 3/4 cup arborio rice
- 2 tablespoons dark rum
- 1/4 cup sultanas
- 3 eggs, separated
- Gluten-free icing sugar mixture, to serve
Equipment
- 6cm-deep, 20cm round (base) springform pan
Method
- Step 1Grease a 6cm-deep, 20cm round (base) springform pan. Line base and side with 2 layers of baking paper.
- Step 2Combine milk, vanilla bean, cinnamon, orange rind, sugar and rice in a medium saucepan. Stirring constantly, bring mixture to a simmer over medium heat. Reduce heat to low. Cook, uncovered, for 30 minutes, stirring every 5 minutes. Remove and discard vanilla and cinnamon. Remove rind. Finely chop. Add to rice mixture. Stir to combine. Set aside for 30 minutes to cool.
- Step 3Meanwhile, place rum and sultanas in a small saucepan over medium heat. Bring to the boil. Remove from heat. Set aside. Preheat oven to 170C/150C fan-forced.
- Step 4Using an electric mixer, beat egg whites until soft peaks form. Stir egg yolks and sultana mixture into cooled rice mixture. Fold in egg whites.
- Step 5Pour rice mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into the centre of cake comes out clean. Cool in pan. Serve warm or cold, dusted with icing sugar.
- Diabetes friendly
- High carb
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
706 kj
Energy
3.9g
Fat Total
2.2g
Saturated Fat
0.3g
Fibre
5g
Protein
54mg
Cholesterol
50mg
Sodium
26.8g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Craig Wall
- Publication: Super Food Ideas
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