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Discover the Gluten-free rice cake: an Italian delight with rice cream and apples. Selected ingredients for an authentic taste. Try it now!
Prepare the rice cream by cooking the rice with the milk, sugar, lemon zest and salt for 25 minutes.
Let it cool and refrigerate overnight.
Blend the apples with the sugar and eggs.
Add the rice cream and the liqueur and mix well.
Prepare the caramel by putting the sugar and salt in a non-stick pan over low heat until it turns golden.
Pour the caramel on the bottom of the cake pan (I used a silicone one) and cover with the rice batter.
Bake for about 50 minutes in a preheated oven at 170 degrees.
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.
Italia
| Energy (kcal) | 131.53 |
| Carbohydrates (g) | 26.22 |
| of which sugars (g) | 15.98 |
| Fat (g) | 1.4 |
| of which saturates (g) | 0.46 |
| Protein (g) | 4.21 |
| Fibre (g) | 0.45 |
| Salt (g) | 0.11 |