Tilda Basmati Cake

Tilda Basmati Cake

Tilda Rice We love the Tilda Basmati Cake! If you have never considered rice for a cake then take a look at this recipe. It will make a great Christmas cake with a difference. If you have problems cooking rice (it comes out dry or gluggy) then take a look at the Tilda website for some tips and hints on how to make your rice fluffy and delicious every time.

  • Cake
  • – 200g Tilda Pure Basmati
  • – 1 litre milk
  • – 100-125g caster sugar
  • – 2 stems lemon grass, split
  • – 300ml double cream
  • – 6 free range eggs, separated
  • Topping
  • – 500ml crème fraiche
  • – grated zest 1 lemon
  • – 1 tsp vanilla extract
  • To Decorate
  • – Selection of seasonal fresh & candied fruits

1) To make the cake, blanch the rice in a large pan of boiling water for 2 minutes then drain. Return to the pan with the milk, sugar (to taste) and lemongrass. 2) Bring to the boil, stirring and then simmer until the milk is absorbed and the grains soft, about 20 minutes. The mixture should be creamy but not too stiff. Cool, remove lemongrass, then mix in the cream & yolks. 3) Meanwhile, heat the oven to 150’C. Grease and line a 25cm round deep cake tin. 4) Whisk the egg whites until softly stiff and fold in. Spoon into the cake tin and bake for about 50-60mins until golden brown and just firm to touch in the centre. Cool in the tin then chill. 5) For the topping, whip the crème fraiche with the zest, sugar and vanilla. Turn the cake out of the tin then cover all over with the toppings swirling to decorate. Top with seasonal fruits and serve in wedges.     6) Enjoy your Tilda Basmati Cake!

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