Description
These sweet, dense muffin-like treats are nothing like the flavorless, cardboard-y rice cakes found in grocery stores here in the States.
Ingredients
Scale
- 1 cup (150g) uncooked white rice
- 1/3 cup plus 1 teaspoon (50g) all purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1/3 cup (76g) butter, softened
- 2/3 cup (135g) sugar
- 3 eggs
- 1 lemon, zested and juiced
Instructions
- Preheat oven to 350F (180C).
- Put rice into a food processor, blender or coffee grinder and blend until fine. Be certain that the rice has been ground well or it can cause the cakes to be a little crunchy!
- Whisk together rice flour, baking powder, salt and all purpose flour in a bowl and set aside.
- In a clean bowl, cream together sugar and butter with and electric mixer until light and fluffy. Add eggs one at a time, incorporating them well before each addition. Add in the lemon juice and zest and stir to combine.
- Stir flours into the butter and sugar mixture, making certain it’s well incorporated.
- With a bit of butter, grease the inside of a cupcake/muffin tin and line the sides with strips of parchment paper cut 3 inches wide and 5 ½ inches long (for large cakes). You’ll need 2 strips per cupcake cup with the ends overlapping to form a higher edge (photo of how it should look below). Make certain that they overlap well or the cake can ooze out (it’ll still taste good, just won’t be as pretty!)
- Allow rice cakes to bake for 20 minutes, remove from oven and sprinkle sugar on top and return to the oven for an additional 10 minutes.
- Remove the cakes from the oven and allow to cool at least 5 minutes before serving. They are best warm with a cup of espresso or a meia de leite!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Baking