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Bolo de Arroz
Mozambican Rice Cake
Bolo de Arroz are delightful, slightly dense, muffin-like cakes with a tender crumb, thanks to the inclusion of rice flour. They are subtly sweet with a hint of lemon, making them a perfect accompaniment to coffee or tea.
ð§ ææ
- 100 g Butter(softened)
- 200 g Sugar
- 3 large Eggs
- 125 ml Milk
- 1 tsp Lemon zest(finely grated)
- 120 g All-purpose flour
- 100 g Rice flour
- 2.5 tsp Baking powder
- 0.125 tsp Salt
- Sugar(for sprinkling (optional))
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (180°C). Grease and line a standard muffin tin with paper liners or prepare homemade parchment molds.
- 2
In a bowl, whisk together the eggs, milk, and lemon zest. Set aside.
- 3
In a separate bowl, sift together the all-purpose flour, rice flour, baking powder, and salt. Set aside.
- 4
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 5
Gradually add the egg mixture to the creamed butter and sugar, mixing until just combined. Then, add the flour mixture and mix until no dry streaks remain. Be careful not to overmix.
- 6
Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Optionally, sprinkle the tops with a little sugar.
- 7
Bake for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- 8
Let the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
ð¡ ããã®ã³ã
- âUsing both all-purpose flour and rice flour gives these cakes their characteristic tender and slightly dense texture.
- âDo not overmix the batter after adding the dry ingredients to ensure a tender crumb.
- âThese cakes are best enjoyed fresh, within 2 days of baking.
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- Add a teaspoon of vanilla extract to the batter for extra flavor.
- For a richer cake, a tablespoon of cream cheese can be added to the batter.