Recipe by Lois Albanese
"This moist and delicately flavored cake has been a favorite of my family at Easter for years. I like to fill the center opening with chocolate dipped strawberries in the spring."
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grated orange zest
I made this cake for a wheat-free friends birthday. The cake went down well with everyone. I halved the recipe and made one small round cake. I added vanilla to the recipe and iced it with a frosting made with more orange zest, the squeezed orange juice and powdered sugar - I definately recommend doing that for a zesty citrus flavour. I would make sure you allow the rice to cool properly before you add it to the creamed butter and sugar. It tastes a little like a rice pudding rather than a real cake since there are still whole grains of rice. So the texture is different but it has a delicious flavour and I will definately make this again. I may also try doing this with apple & cinnamon instead of orange. Thanks for sharing this recipe.
My favourite! Very similar to something I tried in Bologna, Italy. I leave out the raisins and use lemon zest instead of orange, and serve it with Lemon Butter from this site. Thank you Lois!
this recipe is VERY GOOD — although i must admit i flavoured it with vanilla instead of orange zest, and i did not put raisins in it (personal distaste). /
going back a few years i had searched for a recipe to make a rice cake (sometimes called a rice pie) and was not very successful until i searched the web and found this recipe. it has since become one of my very favourite and i get a ton of compliments each time i make it. /
my only recommendation, make sure you use SHORT GRAIN rice (long grain does not stick together well) and if your eggs are small, consider adding an extra one (eggs are also a binding agent). /
lastly, those cakes often come in a pie shell, but i prefer making a graham base (like that of cheese cakes). it adds a little sweetness but is much easier to make than dough (which i hate making). /
enjoy! and never be scared to personalize like i did!
I had no white rice so I used brown rice. If you try this the brown rice takes way longer to soak up the milk and the bottom of my pan had blackened because of it. But lucky me, the rice was ok. I think I cooked it to long because there were a lot grains that were hard. They were not heard when i tested it before it was mixed in. I think it was the length I cooked it. I kept checking it and it just seemed to moist. Kept thinking a cake center was going to appear. I was wrong. Finally took it out. Even with the hard bits of rice it was so yummy and the brown rice did not even tast like brown rice. I will so make
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Rice Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 145
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