Gluten-free Rice Pudding Cake

Gluten-free Rice Pudding Cake Recipe with Banana, Apple, and Dried Fruit

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Rice pudding cake is a delicious and comforting dessert that combines the creamy texture of rice pudding with the sweetness of a cake. This gluten-free version of the classic recipe is perfect for those with dietary restrictions or anyone looking for a healthier dessert option.

History

Rice pudding cake has been a popular dessert for centuries, with variations of the recipe found in cultures around the world. The combination of rice, eggs, sugar, and fruit has been a staple in many traditional cuisines, often served as a special treat during holidays or celebrations.

Ingredients

3 cups cooked rice
4 beaten eggs
0.5 cup demerara sugar (or brown sugar)
2 medium bananas, mashed
2 apples, finely chopped
1 lb (454 g) cottage cheese
2 cups mixed dried fruit
0.5 cup dried apricots, chopped
0.5 cup mixed nuts or almonds, roughly chopped
grated rind of one mandarin or orange
1 tsp nutmeg
1 tsp cinnamon

How to prepare

Combine all the ingredients together and mix them well.
Grease a tin, such as a fluted (or regular) bundt pan, and place the mixture in it.
Bake the mixture at 400°F (204°C) for approximately 30 minutes, or until it becomes firm and fully cooked.
To check if the cake is cooked, insert a skewer into it. If it comes out clean, the cake is done.
Allow the cake to cool in the tin.
After cooking the rice in water, make sure to drain it well and refrigerate it for at least a few hours before using it in the cake.

Variations

Swap out the dried fruit for fresh berries or sliced peaches for a different flavor profile.
Add a splash of rum or brandy to the mixture for a boozy twist.
Experiment with different spices such as cardamom or ginger for a unique taste.

Cooking Tips & Tricks

Make sure to thoroughly mix all the ingredients together to ensure a uniform texture in the cake.

- Be sure to grease the pan well to prevent the cake from sticking.

- Refrigerating the cooked rice before using it in the cake helps to firm up the texture and prevent it from becoming mushy.

- Feel free to customize the recipe with your favorite fruits, nuts, or spices to suit your taste preferences.

Serving Suggestions

Serve the rice pudding cake warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Cooking Techniques

Baking

Ingredient Substitutions

Use white sugar instead of brown sugar for a lighter sweetness.

- Substitute the cottage cheese with Greek yogurt for a tangier flavor.

- Replace the almonds with walnuts or pecans for a different nutty taste.

Make Ahead Tips

The rice pudding cake can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in the oven or microwave before serving.

Presentation Ideas

Garnish the rice pudding cake with a sprinkle of powdered sugar or a drizzle of caramel sauce for an elegant presentation. Serve it on a decorative platter or cake stand for a beautiful dessert display.

Pairing Recommendations

Pair the rice pudding cake with a glass of dessert wine such as Moscato or Riesling for a sweet and refreshing combination. Alternatively, enjoy it with a cup of hot cocoa or chai tea for a cozy treat.

Storage and Reheating Instructions

Store any leftover rice pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for a few seconds or warm them in the oven at 350°F (177°C) for 10-15 minutes.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 4g

- Sugars: 25g

Fats

- Total Fat: 8g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 6%

- Vitamin C: 8%

- Calcium: 15%

- Iron: 10%

Alergens

Contains eggs, dairy, tree nuts (almonds)

Summary

This gluten-free rice pudding cake is a nutritious dessert option, providing a good source of carbohydrates, protein, and essential vitamins and minerals. However, it is important to note that it does contain allergens such as eggs and tree nuts.

Summary

This gluten-free rice pudding cake is a delightful dessert option that combines the creamy texture of rice pudding with the sweetness of a cake. With a mix of fruits, nuts, and warm spices, this recipe is sure to become a new favorite for those with dietary restrictions or anyone looking for a healthier dessert choice. Enjoy it warm or chilled, topped with whipped cream or a sprinkle of cinnamon for a delicious treat that is both satisfying and nutritious.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Gluten-free Rice Pudding Cake. It was during a trip to Spain with my husband many years ago. We were exploring the beautiful streets of Barcelona when we stumbled upon a quaint little bakery tucked away in a corner.

As soon as we walked in, the smell of freshly baked pastries and breads filled the air. I was immediately drawn to a display case filled with all sorts of delicious treats. One particular dessert caught my eye - a rice pudding cake that looked absolutely divine.

I struck up a conversation with the baker, a friendly woman named Isabella, who was more than happy to share her recipe with me. She explained that the cake was gluten-free, made with a combination of rice flour and almond flour. The addition of cinnamon and orange zest gave it a unique and delicious flavor.

I eagerly jotted down the ingredients and instructions in my notebook, thanking Isabella for her generosity. Little did I know that this recipe would become a family favorite for years to come.

When we returned home, I couldn't wait to recreate the rice pudding cake in my own kitchen. I gathered all the ingredients and set to work, following Isabella's instructions to the letter. The house was filled with the warm, comforting aroma of cinnamon and orange as the cake baked in the oven.

When it was finally ready, I couldn't wait to dig in. The cake was rich and creamy, with a delicate crumb and a subtle sweetness that was simply irresistible. My husband and I devoured slice after slice, savoring every bite.

From that moment on, Gluten-free Rice Pudding Cake became a staple in our household. I made it for every special occasion - birthdays, holidays, and family gatherings. It never failed to impress, and I was always proud to share the recipe with friends and loved ones.

Over the years, I made a few tweaks to the original recipe, adding a splash of rum to the batter for extra flavor, and a dollop of whipped cream on top for a touch of indulgence. Each time I made the cake, it brought back fond memories of our trip to Spain and the kindness of Isabella.

I shared the recipe with my daughter, who also loved to bake, and she in turn passed it down to her own children. Now, Gluten-free Rice Pudding Cake has become a beloved family tradition, a symbol of love and togetherness that spans generations.

As I look back on that fateful day in Barcelona, I am filled with gratitude for the gift of this recipe. It has brought so much joy and happiness into our lives, and I am forever thankful to Isabella for sharing her culinary expertise with me.

So, if you ever find yourself in need of a delicious and gluten-free dessert, look no further than my tried and true recipe for Gluten-free Rice Pudding Cake. I guarantee it will become a favorite in your household as well. Happy baking!