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Greek Rice Pudding (Rizogalo)

Ingredients
  • 1 cup Basmati rice
  • ¾ cup of sugar
  • 1 cinnamon stick
  • ½ lemon peel
  • 8-9 cups milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cinnamon
Instructions
  1. In a saucepan add: rice, sugar, cinnamon stick, lemon peel, vanilla paste, and 7 cups
  2. of milk.
  3. Bring to boil, reduce heat and simmer for 60 min, or until rice is soft, stir frequently otherwise the rice will clump together.
  4. During the simmering time, you may notice the rice getting too sticky/thick. Add ½ cup of milk at a time to regain pudding texture.
  5. Once the consistency is good, whisk eggs in a separate bowl with a stick blender until frothy. Add 3 ladles of the rice & milk mixture to the beaten eggs 1 ladle at a time and blend with the stick blender, this is called tempering**. Add this back into the milk & rice pan mix well.
  6. When thoroughly mixed, remove from heat, place in bowls of your choice, sprinkle with ground cinnamon, and place in the refrigerator.
  7. Allow a few hours to cool or if you are like me you can eat them hot or warm.
Notes
*Rice: I use the Basmati rice as I prefer the texture and smell, but you can use the Arborio rice instead which is typically used for risotto and rice puddings.


**Tempering eggs: break eggs in bowl and whisk. Take some of the rice mixture and add it to the eggs, blending well. The reason for tempering the eggs is that you don’t scramble/curdle the eggs when adding the hot mixture.

Orange Flourless Cake

Ingredients

  • 250 grams of cooked (cut in quarters with the rind on) oranges. *See Note
  • 6 egg
  • 250 grams Castor Sugar (I only put 150gms)
  • 250 g Almond Meal
  • 1 tsp baking powder

Instructions

  1. Place oranges (quartered) in a saucepan of water, cover, and simmer gently for 2 hours. Leave to cool.
  2. Once cooled, puree oranges with the rind on in your food processor, you will find there will be small pieces of orange rind which is fine, just make sure they are small as you don’t want to be biting into big pieces of rind.
  3. Measure 250g of the orange puree and set aside, this step is important so that the cake is not too moist where it looks uncooked.
  4. In a stand mixer, beat whole eggs and sugar until they become really thick and pale in color. gently fold in almond meal, baking powder, and orange pulp until mixed thru thoroughly.
  5. Pour into a 20cm springform that has been lined with baking paper and bake at 180° for 30 to 40 minutes or until cooked when tested with a skewer.
  6. Cool in tin. When taking it out of the tin be very gentle as this cake is so soft it may fall apart.

Decorating Ideas

  • Place half a jar of orange marmalade into a small saucepan and put 3 tablespoons of water to thin it out and place it on the heat and stir until it melts.
  • Thinly slice a fresh orange and place into the heated marmalade and let simmer for about 5 minutes, keep turning them over occasionally.
  • Take the orange slices out of the marmalade and place it on baking paper and let cool.
  • Take the marmalade off the heat and let it cool, once it has cooled you will notice it has thickened slightly which can now be spread over the cooled orange cake.
  • Decorate the cake with the sliced oranges you cooked earlier. Place them on as-is or cut them in half and arrange on cake.
  • Serving ideas
  • If desired, serve with cream cheese icing.

NOTE * A good idea is to cook four or five oranges at a time, measure out 250g in plastic freezer bags, and freeze them for next time. This saves you time instead of cooking oranges every time.