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Recipe by
Discover the Gluten-free rice cake: an Italian delight with rice cream and apples. Selected ingredients for an authentic taste. Try it now!
Step 1 of 8: Prepare the rice cream by cooking the rice with the milk, sugar, lemon zest and salt for 25 minutes.
Step 2 of 8: Let it cool and refrigerate overnight.
Step 3 of 8: Blend the apples with the sugar and eggs.
Step 4 of 8: Add the rice cream and the liqueur and mix well.
Step 5 of 8: Prepare the caramel by putting the sugar and salt in a non-stick pan over low heat until it turns golden.
Step 6 of 8: Pour the caramel on the bottom of the cake pan (I used a silicone one) and cover with the rice batter.
Step 7 of 8: Bake for about 50 minutes in a preheated oven at 170 degrees.
| Average values | Per serving159 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 874 kJ209 kcal | 550 kJ132 kcal |
| Fat | 2.21 g | 1.39 g |
| of which saturated fatty acids | 0.75 g | 0.47 g |
| Carbohydrates | 41.62 g | 26.21 g |
| of which sugars | 25.36 g | 15.97 g |
| Fibre | 0.71 g | 0.45 g |
| Protein | 6.69 g | 4.21 g |
| Salt | 0.19 g | 0.12 g |
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 8 of 8: Wait until the cake is lukewarm but not too much (otherwise the caramel will not come off the bottom) and invert it onto the serving plate.
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
