Rice cakes are the perfect dessert, but can they really compare to other types of cakes?
The good news is that you can get a great, tasty rice cake recipe in this week’s installment of The Huffington Posts.
Whether you’re looking for something to put in your cake tin, or a treat to add to your own dessert menu, we’ll help you choose the perfect recipe.
The Good News: Rice cakes have a rich, light and chewy texture.
Their thick, flaky layers make for a great base for the filling you choose.
You can make rice cake in advance or prepare it in the oven at a later time.
The key is to leave a little time to let the rice cake cool completely before putting it in your dessert dish.
If you’re interested in making a rice cake from scratch, we recommend starting with a very thick, fluffy batter, as you can make a cake that is thicker and more dense when it’s finished baking.
We suggest using the following ingredients: 2 cups white rice flour (or cornstarch) 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon salt 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon baking soda salt 2 teaspoons cornstalk 1 teaspoon coarse ground cinnamon 1/8 teaspoon ground cloves 1/16 teaspoon ground nutmeg 1/32 teaspoon ground allspice 1/6 teaspoon ground ginger 1/3 teaspoon ground turmeric 1/12 teaspoon ground black pepper To make the filling, whisk together the sugar, baking powder, salt, baking soda, cornstak, baking spice, cinnamon, cloves, and nutmeg in a large bowl.
Add the flour and stir to combine.
Using a pastry brush, brush the top of the batter into the flour mixture and press the mixture into the cake pan.
Bake for 20 to 25 minutes or until the cake is a golden brown.
Allow to cool before removing the cake from the oven.
Recipe Notes: Rice cake can be prepared ahead of time, or you can prepare it as described above.
If you’re making a filling for rice cake that includes eggs, place 1 egg on the top and place it in a small bowl to warm before adding to the cake.
You can add the remaining ingredients to the batter.
If the rice cakes are to be stored in the refrigerator, you may need to reheat the batter before baking to ensure it’s still firm.
Recipe adapted from The Good News, by Jeni Calkin, adapted from How to Cook, by Amanda Bowerman, and The Huffington View, by Jillian Rizzo.