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Rice eggnog cake

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Ingredients for 1 servings:

  • 500 g brown rice, ground
  • 1 pinch(s) cardamom, ground
  • 1 pinch of salt
  • 1 bag of baking powder
  • 500 g egg liqueur

Instructions

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

gluten-free, dairy-free

24 cm loaf pan lined with baking paper. Mix all ingredients thoroughly for 4-5 minutes on medium speed. Pour into a 24 cm loaf pan lined with baking paper. Shake until smooth. Place in a cold oven and bake at approximately 150°C for approximately 80 minutes. Check with a needle for the dough to cool completely before slicing. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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