Rice Cake with Orange Fillets
Rice cake with orange fillets is a recipe featuring fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g butter
- 150 g Whole wheat flour
- 2 tbsp sugar
- 500 ml milk
- a pinch of salt
- 4 tbsp sugar
- vanilla beans (scraped seeds)
- 125 g natural whole grain rice
- 5 sheets white gelatin
- 1 tbsp grated orange zest
- 150 ml freshly squeezed orange juice
- 150 g low‑fat yogurt
- 150 g whipping cream
- 2 untreated oranges
Instructions
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1.
Knead diced butter with flour and sugar into a smooth dough quickly. Wrap in cling film and chill for 30 minutes.
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2.
Bring milk, salt, and vanilla seeds to a boil, stir in the rice, cover, and simmer on low heat for about 40 minutes until it thickens. Remove from heat and let cool.
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3.
Roll out the shortcrust dough to fit the pan size and lay it on the pan base. Prick with a fork several times. Bake in a preheated oven at 200°C fan‑forced for about 15–20 minutes until golden brown. Remove and cool.
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4.
Soak gelatin in cold water. Mix orange zest, juice, sugar, and yogurt into the rice. Dissolve the gelatin in a small pot over low heat until liquid, then stir thoroughly into the rice. Whip cream to stiff peaks and fold in.
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5.
Place the baked shortcrust base on a cake plate, set a ring around it, spread the rice mixture over it, and chill for at least 3 hours until firm.
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6.
Peel zest from both oranges for garnish and cut out fillets. Release the cake from the pan and serve decorated with orange zest and fillets.
