Portuguese Rice Cake
Ingredients
- 66.7 gUnsalted butter (softened)
- 100 gWhite sugar (plus extra for topping)
- 1.3 pcEgg (whole)
- 0.7 pcCitrus limon (L.) Burm. f. (for zest)
- 66.7 mlWhole milk
- 100 gRice flour
- 66.7 gWheat flour
- 0.7 tspBaking powder
Method
A pale yellow crumb, dense and slightly grainy on the palate thanks to the rice flour. The top crust is crunchy with sprinkled sugar, featuring a lemon scent that balances the richness of the butter.
- 1
Work the softened butter with the white sugar until the mixture is creamy and pale. The sugar must be well incorporated into the fat.
- 2
Incorporate the eggs one by one. Zest the lemon directly over the bowl to capture the essential oils, then pour in the whole milk. Mix until smooth.
- 3
Sift the rice flour, wheat flour, and baking powder. Add to the liquid mixture. Aim for a homogeneous batter where you can feel the characteristic grain of the rice flour under the spatula.
- 4
Fill cylindrical molds lined with paper. Generously sprinkle the top with white sugar to create the crust. Bake at 180°C until the cake is golden and a knife tip comes out dry.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter once the flours are added to keep it light.
- Use metal rings lined with parchment paper sticking up 2 cm to achieve the traditional shape.
How long does this dish keep?
Store in an airtight container at room temperature for up to 3 days.
