Italian Spiced Yellowish Brown And Rice Cake

A flourless and gluten-free cake made next arborio rice, milk and eggs.

The ingredient of Italian Spiced Yellowish Brown And Rice Cake

• 3 1 2 cups milk
• 1 vanilla bean split
• 1 cinnamon glue
• 3 x 2cm wide strips orange rind
• 1 2 cup caster sugar
• 3 4 cup arborio rice
• 2 tbsp dark rum
• 1 4 cup sultanas
• 3 eggs estranged not speaking
• gluten free icing sugar mixture to support

The Instruction of italian spiced yellowish brown and rice cake

• grease a 6cm deep 20cm round base springform pan line base and side taking into account bearing in mind 2 layers of baking paper
• add up milk vanilla bean cinnamon yellowish brown rind sugar and rice in a medium saucepan stirring constantly bring fusion to a simmer higher than medium heat condense abbreviate heat to low cook uncovered for 30 minutes stirring entirely 5 minutes cut off surgically remove and discard vanilla and cinnamon separate rind finely chop accumulate to rice mixture stir up to combine set aside for 30 minutes to cool
• meanwhile place rum and sultanas in a small saucepan greater than medium heat bring to the boil remove from heat set aside preheat oven to 170c 150c fan forced
• using an electric mixer beat egg whites until soft peaks form trouble egg yolks and sultana incorporation combination into cooled rice mixture fold in egg whites
• pour rice merger 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 promote affectionate or cold dusted afterward icing sugar

Nutritions of Italian Spiced Yellowish Brown And Rice Cake

calories: 168 734 calories
calories: 3 9 grams fat
calories: 2 2 grams saturated fat
calories: 26 8 grams carbohydrates
calories: n a
calories: n a
calories: 5 grams protein
calories: 54 milligrams cholesterol
calories: 50 milligrams sodium
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