This quick and easy to make cake may be served plain, decorated with glace cherries or spread with jam or icing. It has a super crunchy top.
4 oz. plus
1 teaspoon butter
4 oz. sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 tablespoons milk juice of
8 oz. ground rice
½ teaspoon salt
1 teaspoon baking powder
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using the teaspoon of butter, lightly grease an 8-inch cake tin. Set aside.
In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy.
Gradually beat in the eggs, vanilla essence, milk and orange juice. Continue beating until the mixture is smooth.
Sift the ground rice, salt and baking powder into another mixing bowl. With a metal spoon, lightly fold the ground rice mixture into the egg and sugar mixture.
Pour the mixture into the greased cake tin and place it in the oven.
Bake for 25 to 35 minutes, or until the cake has risen and is firm to touch.
Remove the cake from the oven. Run a knife round the edge of the cake and reverse it on to a wire rack. Leave the cake to cool completely before serving.