Autumn has arrived which means it’s the season for flavourful, spicy and warming cakes. This recipe is kinda one of those rice puddings, only in form of a cake 🙂 It is gluten free, if you want you can substitute whole milk for nut milk and pick your favourite seasonal fruit and berries for the topping, although I highly recommend to use cranberries here, their sourness and tartness go very well with the sweetness of the other ingredients in the cake.
The recipe makes a 8″/ 20 cm cake, serves 12.
Recipe adapted from Hannah Queen
Rice pudding cake:
- 200 g/ 1 c short-grain rice
- 720 ml/ 2¾ c whole milk
- 150 g/ 2/3 c packed light brown sugar
- 250 g pureed pumpkin (peel the pumpkin, cut in squares, boil, mash)
- 1 t vanilla essence
- 1 T maple syrup
- 1 t ground cinnamon
- ½ t ground ginger
- ½ t salt
- 3 large eggs, lightly beaten
In a medium saucepan, combine the rice, milk and brown sugar and bring the mixture to a boil over medium heat. Cover with a lid, reduce the heat to low and cook until the rice is tender and the milk is absorbed, 15-20 min. Remove from the heat, let cool.
Preheat the oven to 325ºF/ 165ºC. Lightly grease a 8″/ 20 cm springform cake pan.
In a medium bowl, whisk together the pumpkin puree, vanilla essence, maple syrup, spices, salt and eggs. Stir the pumpkin mixture into the rice mixture. Pour it into the prepared pan.
Bake in the hot oven for 40-50 min. or until cooked through. The cake must be slightly wobbly in the centre when shaking the pan. Remove from the oven, let cool in the pan.
Meanwhile, make the topping.
- 2 apples, cored, peeled and cubed
- ½ c/ 50 g cranberries, fresh or frozen
- 25 g light brown sugar
- 1/4 t ground cinnamon
- 1 T rum/ cognac/ whiskey/ brandy
- 50 g/ handful hazelnuts, toasted and chopped
In a medium saucepan, mix all the ingredients, except for the hazelnuts. Heat over medium heat, shaking the saucepan occasionally, until the apples are tender, about 20 min.
Top the cake with topping and sprinkle with hazelnuts.