Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.
As part of my Rolling Recipes series, I promised to post recipes that link to the previous one in the series so that there is a common ingredient. My motivation for creating this series is to help clear out ingredients from my pantry and fridge. This after trying new recipes and having unique ingredients sitting on hand and no idea how to use them up.
The second instalment of this inaugural series started with purple “forbidden” rice in my recipe for purple rice pudding with honey and ginger. The next recipe will continue the thread with maple syrup.
We continue with purple rice in this post with a twist on a classic recipe from Tuscany. Torta di riso, directly translated as rice cake, is a dessert cake with arborio rice as the main ingredient. As purple rice is also a glutinous rice, much like arborio, I thought that this would make a great substitution. Traditionally torta di riso is flavoured with peaches or lemons, but in my recipe I opted for maple syrup to compliment the dark nuttiness of the purple rice and it’s a great flavour for the upcoming fall weather. I also provided a recipe for a warm peach sauce flavoured with maple syrup to accompany.
For the cake:
1 cup purple rice
4 cups whole milk
3/4 cup pure maple syrup
1/2 cup white granulated sugar
1 cup all purpose flour
2 tsp baking powder
You will also need a 9 inch spring form pan
For the warm peach sauce:
4 medium ripe peaches
1/4 cup maple syrup
1/4 cup white granulated sugar
1 tbsp balsamic vinegar
1/4 cup water
2) Once cooked, remove from heat and let cool for 1 hour.
One hour later….
3) Turn oven to 325 degrees fahrenheit
4) In a mixer, mix together the eggs and sugar until it is thick and light yellow in colour.
5) Add baking powder and flour and mix well.
7) Bake cake for 30 minutes or until the middle springs back up if pressed lightly. Remove cake and let cool.
1) In a small pot, mix together peaches, balsamic vinegar, maple syrup, and white sugar. Set aside for 30 minutes to let it macerate. Macerating fruit is the technique of adding sugar to fruit to soften it and bring out the juices.
3) Once sauce reaches a boiling temperature, turn down the heat and simmer for approximately 15-20 minutes.