Nevada Rice Cake

An unusual fatless cake made with ground rice as well as flour, Nevada Rice Cake is layered with pineapple jam and rum- flavoured chocolate. The cake is turned upside-down to decorate it, as a perfectly smooth, flat surface is necessary.

1 teaspoon butter

8 oz. ground rice

10 oz. castor sugar

6 large eggs

½ teaspoon almond essence

2 oz. flour

½ teaspoon salt

6 oz. dark cooking chocolate, broken into pieces

2 tablespoons dark rum

4 tablespoons warmed pineapple jam 2 oz. icing sugar

Preheat the oven to warm

325 °F (Gas MARK 3,

170°C). With the teaspoon of butter, grease a

9-inch round cake tin. Sprinkle

1 tablespoon of the ground rice into the tin. Tip and rotate the tin to coat it evenly with the rice, knocking out any excess. Set aside.

To make the cake, place the sugar, eggs and almond essence in a large heatproof mixing bowl. Place the bowl in a large saucepan half-filled with hot water and set the pan over low heat.

Beat the mixture with a wire whisk or rotary beater until it is pale and frothy and thick enough to hold a ribbon trail on itself when the whisk is lifted.

Remove the pan from the heat. Lift the bowl out of the pan. With a metal spoon, fold in the remaining ground rice, flour and the salt.

Spoon the batter into the prepared cake tin and smooth it down with the back of the spoon.

Place the tin in the centre of the oven and bake for 1 ½ to If hours, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and let it cool in the tin for 30 minutes before turning it out on to a wire rack to cool completely.

W.— ME, . -‘

While the cake is cooling, prepare the filling. In a small saucepan, melt the chocolate with the rum over low heat, stirring occasionally. When the chocolate has melted and the mixture is smooth, remove the pan from the heat and keep the mixture warm.

When the cake is completely cold, slice off and discard the domed top. Slice the cake across into three equal layers.

Place the top layer on a serving plate. Spoon half of the jam on to the cake and spread it evenly to the edges with a flat-bladed knife. Smooth over half of the warm chocolate mixture. Place the middle cake layer on top. Smooth over the remaining jam and then the remaining chocolate. Place the bottom layer on top, brown-side up.

Place a 9-inch round lace-patterned doily over the top of the cake. Sift the icing sugar over the doily. Lift the doily off the cake, taking care not to let any sugar remaining on the doily spill over the pattern left on the cake.

Serve the cake immediately. ground rice, Nevada Rice Cake has a warm chocolate filling. mm

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