Coconut Lime Black Rice Cake with Raspberries

I recently had a salad with black rice and found the texture and taste very interesting – nothing like white rice at all.

As I have made a cake in the past with a white rice base I thought this would be a good ingredient to also make up a recipe with.

As black rice is a traditional Asian stable I felt the best pairing of ingredients and flavours would be additional traditional Asian favorites.

Therefore I came up with coconut and lime and for a twist of an additional flavour that brings the cake to the next level I have also incorporated beautiful fresh raspberries.

This cake is so moreish and the inclusion of star anise adds a beautiful after-tone.

 

Ingredients:

Cake:

• 1 cup black rice
• 3 cups water
• 6 star anise
• 3 tsn cinnamon
• 2 tbsn lime juice
• 1/4 tsn ground ginger
• 2 lime peels
• 150g brown sugar
• 2 eggs
• 1 + ½ tbsn corn flour

Syrup:

• 375ml coconut milk
• ½ tbsn corn flour
• 90g brown sugar
• 1 tbsn lime juice
• 1 tbsn mint leaves

Topping:

• 90g raspberries
• ½ tbsn lime zest
• 15g desiccated coconut

Method:

1. Place the rice in water overnight to soak.
2. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
3. Rinse the rice and pour into a saucepan with 3 cups water, the star anise, cinnamon, ginger, lime juice and peel.
4. Stir on a high heat until boiling, then turn to medium and leave for 25 mins stirring occasionally or until the liquid is absorbed and the rice is cook cooked through.
5. Add the sugar and stir for a further minute.
6. Allow mix to cool slightly then stir through the flour and eggs.
7. Pour the mix into the cake tin and bake for 30 mins or until a skewer inserted in the center comes out clean.
8. Place the cake on a cooling rack until cold.
9. Meanwhile to make the syrup place the flour and coconut milk in a bowl and beat until the flour is dissolved.
10. Pour into a saucepan with the lime juice and mint leaves and heat on highuntil the mix boils.
11. Turn doen the temprature to medium and allow to cook for 10 mins, stirring every few minutes.
12. Place the pan aside to cool slightly.
13. Place the cake back into the cake tin and top with the syrup.
14. Leave aside for 1 hour for the cake to soak up the syrup.
15. Transfer the cake onto a plate and top with raspberries, lime zest and desiccated coconut.

 

Step 5

Step 7

Step 8

Step 13

 

 

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