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Cherry and Rice Cake

2 Reviews
100% would make this recipe again

A typical Spring dessert that I prepare during the Winter Holidays with imported cherries to spoil my celiac friends.

Preparation : 20 min Cooking : 35 min Standing : 1 h Cooking Dish : 10 in. (24 cm) diameter
220 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Vegetarian
  • Artery-healthy
  • Heart-healthy

Ingredients

700 g cherries 70
1/2 cup red wine 125 mL
3/4 cup sugar 150 g
4 cups soy beverage, unsweetened, fortified 1 L
1 2/3 cup arborio rice 300 g
1/8 tsp salt 0.4 g
3 tbsp Cognac 45 mL
2 eggs size large
canola oil, to grease the baking dish
2 tsp icing/confectioners' sugar 5 g

Before you start

Cherries can be pitted before or after cooking.

Method

  1. Briefly wash the cherries, without letting them soak. Combine them with 1/2 cup (100 g) of sugar and wine in a saucepan. Bring the liquid to a boil. Reduce heat to medium-low and simmer, with occasional stirring, until the liquid thickens and the cherries are cooked, about 15 min. Do not overcook the cherries so that they keep their shape. Let cool down then remove the pits. Set aside.
  2. Meanwhile, pour the soy milk in a second pan. Bring to a boil, then add the rice and salt. Simmer gently, uncovered, until the rice is cooked, about 18-20 min. During the cooking, stir occasionnally to prevent the grains from sticking together. All the milk should be absorbed at the end. Remove any excess liquid. Stir in the remaining sugar and Cognac then set aside.
  3. Preheat the oven to 175°C/350°F. Grease a 10" springform cake pan.
  4. Let the rice mixture cool down a few minutes then incorporate the eggs (otherwise they will cook immediately). Stir in the cherries with their syrop. Pour the mixture into the prepared cake pan.
  5. Put the pan in the middle of the oven, then bake for about 30-35 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool down.
  6. When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar then serve.

Nutrition Facts Table

per 1 Serving (240g)

Amount

% Daily Value

Calories

220

Fat

3 g

4 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

30 mg

Sodium

70 mg

3 %

Carbohydrate

42 g

14 %

Fibre

2 g

7 %

Sugars

20 g

Protein

7 g

Vitamin A

5 %

Vitamin C

6 %

Calcium

11 %

Iron

10 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : ¾ serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Trans Fat
Low  :
Fat, Saturated Fat, Sodium
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Good source of  :
Selenium, Vitamin B12, Vitamin D
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Meat and Alternatives 0
Fats 0
Other Foods 1

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again