RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE
Categories Cake Fruit Rice Dessert Bake Apricot Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
- Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
- Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.
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The Group
[email protected]I'm not sure how I feel about rice pudding in a cake, but I'm willing to give it a try.
Islam Garej
[email protected]This cake looks so good! I can't wait to try it.
Richard Farrell's
[email protected]I'm thinking of trying this recipe with blueberries instead of cherries and apricots.
Adhan Omar
[email protected]This cake would be great with a scoop of vanilla ice cream on top.
Kumar Thing
[email protected]This recipe was a disaster! The cake never rose and it was completely inedible. I would not recommend this recipe to anyone.
Romeo Zalim
[email protected]The cake batter was too thick and I had to add more milk to make it pourable. The cake also took longer to bake than the recipe stated.
Yasir Arafat
[email protected]I had some trouble getting the cake to cook evenly. The top was overcooked while the center was still a little undercooked.
Bodu Malitha
[email protected]The cake was a little dry, but the compote helped to balance it out. Overall, it was a good recipe.
Sahir alam
[email protected]This cake was a bit too sweet for my taste, but the compote was delicious. I would try making the cake again with less sugar.
Sawon
[email protected]Yum!
free fire Gaming
[email protected]This recipe is a keeper! The cake was creamy and decadent, and the compote was the perfect topping. I will definitely be making this again.
heyzel betty
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it! The cake was moist and flavorful, and the compote added a delicious touch.
Patty Joe
[email protected]This cake was easy to make and turned out beautifully. The flavors were well-balanced and the texture was perfect. I would highly recommend this recipe.
Ezre Amon
[email protected]I've never been a big fan of rice pudding, but this cake changed my mind. It was so delicious and moist, and the compote was the perfect complement. I'll definitely be making this again.
Shahzad Babb
[email protected]This rice pudding cake was a hit! It was creamy, flavorful, and the cherry-apricot compote added the perfect touch of sweetness and tartness. I would definitely make this again.