Dutch Rice Cake recipe

information

330 calories per serving

ingredients

410 g (14 1/2 oz) can apricot halves
1 litre (1 3/4 pints) milk
1 vanilla pod, slit
1 teaspoon grated lemon rind
200 g (7 oz) pudding rice
100 g (4 oz) butter
4 egg yolks
100 g (4 oz) sugar
50 g (2 oz) plain flour
50 g (2 oz) ground almonds
3 egg whites pinch of salt
2 tablespoons icing sugar
4 tablespoons whipped double cream

method

1. Drain the apricots. Cut 6 halves in half again and keep to one side. Dice the remaining apricots. Bring the milk to the boil with the slit vanilla pod, lemon rind and rice, cook over a low heat for 20 minutes, then leave to cool.

2. Beat the butter with the egg yolks, sugar, flour and almonds until fluffy. Whisk the egg whites with the salt until stiff. Stir the diced apricots and the butter and egg yolk mixture into the rice, then fold in the egg whites. Grease a 24 cm (9 1/2 in) cake tin with butter and sprinkle with flour.

3. Fill with the rice mixture and bake in a moderately hot oven (200c, 400f, gas 6) for 1 hour. Leave the cake to cool in the tin for 10 minutes before turning it out onto a cake plate.

4. When cold, dust the cake with icing sugar and decorate with the whipped cream and apricot wedges.

serving amount

serves 12


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