Bolo de arroz is a traditional Portuguese rice cupcake. It is a popular treat at all the Portuguese cafes and bakeries, perfect with a cup of tea or coffee. As a kid my brother loved these so much that he would even chew the paper that surrounds the bottom of the cupcake. This recipe is for an XL version of the traditional BOLO DE ARROZ. I first saw this version on the Portuguese blog Fabrico Caseiro
As with many Portuguese cake recipes you must separate the egg whites from the yolks, then beat the egg white before incorporating them into the rest of the cake batter.
Recipe from: O Livro de Ouro da Doçaria, by Noémia Ferreira Ramos
Ingredients
Method
- Preheat oven to 350 degrees
- Butter and flour a loaf pan
- Beat egg whites in a separate bowl until firm
- In a second bowl, beat butter and sugar for 3 minutes, adding one egg yolk at a time while mixing well
- Add whisky, mixing it in
- Mix flour with baking powder and add to batter
- Beat in 1/4 of the egg whites to form a smooth bater
- Finally, slowly fold in remaining egg whites
- Pour bater into prepared pan and sprinkle with sugar
- place in oven for 40 to 45 minutes, use a toothpick to verify that is is baked
- Remove from oven and allow to cool completely
- Serve slices sprinkled with sugar
Hope you try this version and let us know what you think,
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