Rice cake Inchen – Borum

Ingredients for 8 servings:

• 400 g brown rice, cooked, cold, approx. 150 g raw
• 1 jar Morello cherries, 350 g drained weight
• 250 g poppy seeds, ground
• 150 g buckwheat, ground
• 120 g cornstarch (Mondamin)
• 1 pinch of salt
• 1 tsp baking powder
• Cherry juice with
• 6 cl rum, 54% +
• Grape juice, red, naturally sweet up to 750 ml

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / egg-free / cow’s milk-free / own recipe

Mix all the dry ingredients together well, then add the cherries and then the liquid and mix. If you want it sweeter, just add more; it was enough for me. Pour into a 26 cm springform pan lined with baking paper. Bake in a cold oven at around 150°C fan/convection oven for around 80 minutes. Place an empty baking tray, ideally a roasting pan, right at the bottom. It can overflow. Preheat to 180-190°C using top and bottom heat and bake for around 60-70 minutes. Do the needle test; place on a wire rack and leave in the pan until it has firmed up a little (lukewarm). Then loosen the ring and carefully pull the baking paper off the cake base and leave to cool completely on the wire rack.