CookEat Recipe
Rice, Orange and Mocha Cake Bites
A small amount of tender cooked rice and soaked oats adds texture to these cocoa and coffee squares. Orange pieces are folded through the batter before baking.
Method
Steps
Step 1
Allow 45 minutes preparation including rice cooking, 40–45 minutes baking and 45 minutes cooling. Put 35 g dry white long-grain rice into a small saucepan with 500 ml boiling water. Simmer uncovered for 12–15 minutes until tender, then drain thoroughly; expect about 90–105 g cooked rice. Use all the drained rice, not another 35 g.
Step 2
Spread the rice thinly on a clean plate for 10–15 minutes while preparing the batter, then use immediately. If delayed, refrigerate within 1 hour of cooking. Heat a conventional oven to 175°C and line a 20 cm square metal tin, at least 5 cm deep, with baking paper.
Step 3
Soak 40 g fine rolled oats in all 100 ml milk for 10 minutes. Measure 60 ml brewed filtered black coffee without grounds and cool. Peel an orange, remove pith and seeds, weigh 100 g flesh and dice it.
Step 4
Cream softened unsalted butter and caster sugar for 3 minutes. Beat in 150 g shelled beaten egg gradually. Sift the flour, unsweetened cocoa and baking powder. Fold into the creamed mixture with the cooled coffee and all the oats and milk.
Step 5
Fold in the drained cooked rice and orange. Spread evenly in the tin below two-thirds full. Bake for 40–45 minutes until a skewer in the central crumb has no wet batter and the centre is set and springy, continuing in 5-minute intervals if necessary.
Step 6
Cool for 15 minutes in the tin and 30 minutes on a rack, then cut into 16 squares. Put leftovers in a shallow covered container in the refrigerator at 4°C or below within 1 hour of baking. Eat cold within 24 hours.
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