from Best Gluten-Free Recipes http://www.ozemail.com.au/~coeliac/ricecak.html
Ingredients
- 3 cups cooked rice
- 4 eggs, beaten
- 1/2 cup demerara sugar (OR brown sugar)
- 2 medium bananas, mashed
- 2 apples, finely chopped
- 500g (1 pound) cottage cheese
- 2 cups mixed dried fruit
- 1/2 cup dried apricots, chopped
- 1/2 cup mixed nuts OR almonds, roughly chopped
- grated rind of one mandarin OR orange
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Directions
Combine everything and mix well. Place mixture in a greased tin. Joanna uses a fancy fluted ring (one with a hole in the middle). Bake at 220 C (400 F) for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Allow to cool in the tin.
Note: Demerara sugar is raw brown sugar, originally from Demerara in Guyana. Although Australia grows endless acres of sugar cane, demerara sugar is considered so good that Australia imports it. Some people like it in their coffee. Demerara adds a sort of toffee-ish taste to the cake. If you don't have demerara, don't worry - the cake will still be delicious.
Print this recipe
Submitted 6/13/05.
Source: See comments
Submitted By: Marlen
matchlessm@aol.com
Joanna's Rice Pudding Cake