Vanilla Orange Rice Custard Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 353 mg | (9 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the crust
- 100 grams butter
- 150 grams Whole wheat flour
- 2 Tbsps sugar
- For the filling
- 500 milliliters milk
- 1 pinch salt
- 4 Tbsps sugar
- Vanilla bean (seeds)
- 125 grams short grain rice
- 5 sheets clear gelatin
- 1 Tbsp grated Orange peel
- 150 milliliters fresh-squeezed Orange juice
- 150 grams nonfat Yogurt (0.1% fat)
- 150 grams Whipped cream
- 2 organic Oranges (for garnish)
Preparation steps
For the crust, dice butter and mix butter, flour and sugar and quickly knead to a smooth dough. Cover with plastic wrap and refrigerate for about 30 minutes.
For the filling, heat milk, salt and vanilla bean seeds in a pan and bring to a boil and stir in rice. Cover and simmer over low heat for about 40 minutes until rice is tender and liquid is absorbed and remove from heat and let cool.
Roll out shortcrust to fit pan and place crust in bottom of pan. Prick crust several times with a fork. Bake in a preheated oven at 200°C (approximately 400°F) convection for about 15-20 minutes until golden brown. Remove from oven and let cool.
Soak gelatin in cold water. Mix orange zest, orange juice, sugar and yogurt into rice mixture. Squeeze gelatin and heat in a small saucepan over low heat until dissolved and stir into rice mixture. Mix cream until stiff and fold into rice.
Place baked crust into springform pan and tighten ring. Spread rice mixture over crust until smooth and refrigerate for at least 3 hours or until rice mixture is firm.
For garnish, rinse oranges in hot water, wipe dry and finely grate zest. Cut peel from oranges and remove segments, taking care to remove skin, pith and membrane. To serve, remove cake from springform pan and garnish with orange zest and orange segments.
