RICE CAKE WITH BLUEBERRIES

Glutenfree rice pudding blueberry cake

Oh so moist, sweet and spongy!

Gluten free. Lactose free.

Happy Birthday to me, Happy Birthday to me, Happy Birthday dear Andrea, Happy Birthday to me!

My birthday isn’t actually today, it was on the 29th February, but a series of unfortunate events hindered me from making my birthday cake. So I was on it today, and ooh what a feast thanks to my very talented friend and private chef Marisa from www.canballet-ibiza.com.

Doesn’t this blueberry cake look just divine? And trust me, it tastes as good as it looks.

Glutenfree rice pudding blueberry cake

I have a weird affinity to childlike food, give me anything that’s moist, sweet and spongy. I’m not sure whether semolina is more of a German thing, but growing up I could’ve indulged in sticky semolina porridge all day. Nowadays, while I’m on a gut healing mission, I don’t eat gluten and my sugar consumption is substantially lower, but my love for squidgy dessert remains.

Marisa made her HEALTHY, TASTY CAKE with gluten free rice semolina, but unfortunately I could only find commercial wheat semolina. So I experimented a little and used sticky white rice instead (you know, the one you use for rice pudding).

Glutenfree rice pudding cake

This time, for my birthday cake, I substituted semolina with gluten free oats (the fine ones). Both rice and oats turned out to be perfection on a plate. However, having tried both options, I prefer rice over oats. I just LOVE the rice pudding texture. In a cake this is heaven to me. So until I find rice semolina that’ll be my choice.

Below you’ll find Marisa’s original semolina cake recipe. ENJOY!

Rice cake with blueberries

Glutenfree rice pudding blueberry cake

INGREDIENTS for a Ø20 cm springform:

  • 400ml coconut milk

  • 100g rice semolina (substitute with white pudding rice or oats)

  • 2 eggs

  • Honey to taste (1-4 teaspoons)

  • 1 teaspoon cinnamon

  • 1 vanilla pot (I used ½ teaspoon of bourbon vanilla powder)

  • 200g blueberries, washed

  • 1 pinch of salt

  • Coconut oil for greasing the springform

DIRECTIONS:

  • Pre-heat the oven to 180°C.

  • Lightly grease the springform and set aside.

  • Combine the eggs.

  • Give the can of coconut milk a good shake, pour into a pot and bring to simmer on a low heat.

  • Slice the vanilla pod in half and gently spoon out the little black seeds.

  • Add vanilla, cinnamon and a pinch of salt to the coconut milk. Stir well until evenly combined.

  • Now add the semolina to the milk and stir until you get an even, smooth texture. This may take 5-10 minutes.

  • If you’re using white pudding rice instead of semolina, let the mixture simmer for 20-30 minutes on a low heat.

  • Once you achieved that beautiful mash-like consistency put it aside and let it cool down for a few minutes, then slowly pour in the eggs. Combine well.

  • Add honey to taste.

  • Pour the cake mixture into the greased springform, cover with blueberries and bake at 180°C for 30-45 minutes until firm.

  • When your cake is done let it cool down for at least 15 minutes before slicing. It’s divine when served warm.

  • If you have a little more self-control than me, keep any leftover cake in the fridge for the following day.

And on that note, I shall get the rest of my birthday cake now…

Glutenfree rice pudding blueberry cake