Vanilla Orange Rice Custard Cake

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Vanilla Orange Rice Custard Cake
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Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 cal.(20 %)
Protein8 g(8 %)
Fat20 g(17 %)
Carbohydrates48 g(32 %)
Sugar added15 g(60 %)
Roughage3.4 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E1 mg(8 %)
Vitamin K1.5 μg(3 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate35 μg(12 %)
Pantothenic acid1 mg(17 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C32 mg(34 %)
Potassium353 mg(9 %)
Calcium146 mg(15 %)
Magnesium61 mg(20 %)
Iron1.4 mg(9 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids12.4 g
Uric acid51 mg
Cholesterol51 mg
Complete sugar25 g

Ingredients

for
8
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)
How healthy are the main ingredients?
Whole wheat flourOrange juiceWhipped creamsugarsugarsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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. 

5.

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.

6.

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.

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