Butter a 24cm. springform tin and line with baking paper over the base. Place the milk and rice in a saucepan with a pinch of salt and simmer for 20 minutes, or until the rice is tender and milk has been absorbed. Set aside. Combine the plain flour, rice flour, pistachio kernels and brown sugar in a mixing bowl then add the diced cold butter and rub through with your fingertips until the mixture resembles course breadcrumbs. Add the egg and mix well until the crumbs are moist and the mixture is able to be kneaded. Turn out onto a floured board and knead briefly then roll the dough out to a thickness of about 5mm. and line the prepared cake tin over the base and up the sides, pressing gently to mend any cracks in the dough. (Alternatively, pulse the dry ingredients in a food processor with the butter then add the egg and process briefly, just until the dough is moist, then follow the recipe as above). Chill the pastry for 20 minutes while you prepare the filling. To the warm rice mixture, add the eggs, sugar, almonds, lemon zest and spices and mix thoroughly. Pour into the pastry case. In a separate bowl, combine the remaining egg, sugar and melted butter then drizzle over the rice mixture. Bake the cake at 180c. for 1 hour or until cooked through. Allow to cool in the tin then gently remove the sides of the cake tin. Serve with cream if desired. Per serving: 3817 Calories (kcal); 238g Total Fat; (55% calories from fat); 72g Protein; 363g Carbohydrate; 1478mg Cholesterol; 2342mg Sodium Food Exchanges: 7 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 44 Fat; 14 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2005g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2506 (54%)|
|Amt Per Serving||% DV|
|Total Fat 278.4g||371 %|
|Saturated Fat 134.2g||671 %|
|Monounsaturated Fat 91.6g|
|Polyunsanturated Fat 24.9g|
|Cholesterol 4041mg||1243 %|
|Sodium 2444.1mg||84 %|
|Potassium 2159.7mg||57 %|
|Total Carbohydrate 391.3g||115 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 378.4g|
|Protein 146.3g||209 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4604
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