Rice Cake
A tender, lightly sweet rice flour cake baked in a paper liner and topped with fresh currants and a dusting of powdered sugar. Simple enough for a weeknight treat.
- Total time
- 35 min
- Servings
- 6
- Calories
- 220
- Protein
- 4g
Ingredients
- 1 cup rice flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 large egg
- 3 tablespoons butter
- ½ cup currants
Instructions
- 1
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- 2
In a bowl, whisk together 1 cup rice flour, 1/2 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- 3
In another bowl, beat 1 egg, then stir in 1/2 cup milk and 3 tablespoons melted butter.
- 4
Pour the wet ingredients into the dry and stir until just combined; the batter will be slightly lumpy.
- 5
Fold in 1/2 cup currants (reserve a few for topping).
- 6
Divide batter among 6 liners, filling each about 2/3 full. Sprinkle reserved currants on top.
- 7
Bake until a toothpick comes out clean and tops are golden, about 20-25 minutes. Cool, then dust with powdered sugar and garnish with mint if desired.
Tools you’ll need
- muffin tin
- mixing bowls
- whisk
- measuring cups and spoons
- toothpick
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
