Rice cake is a cake made with rice and some sugar.
This cake can be used in many recipes.
This is a video by Jaimy D’Angelo of her Rice Cake in a Jar recipe.
I have to say this recipe has some interesting flavours and textures, but I don’t think it is as healthy as other rice cakes.
I think you will find this recipe a little more palatable, if you are looking for a more filling alternative.
It’s a delicious recipe that can be made ahead of time, or can be baked overnight in advance.
You can use it as a filling for a big breakfast, or as a side dish with rice, beans, and eggs.
Ingredients 1/4 cup rice flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup sugar 2 tablespoons vegetable oil (canola or soy) 2 tablespoons unsalted butter 1 egg, beaten 2 teaspoons ground cinnamon 1/8 teaspoon vanilla extract Directions Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with parchment paper or a silicone baking mat.
Mix together the flour, baking powder, salt, and sugar.
In a large bowl, combine the vegetable oil and butter.
Add the egg, cinnamon, vanilla, and the rest of the ingredients.
Mix until well blended.
Place the bowl into the oven and bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the cake from the oven, remove the foil, and let cool completely before removing it to a cutting board.
To make the filling, whisk together the sugar, oil, and vegetable oil until well combined.
Add egg and stir to combine.
Place in a medium bowl and whisk until well incorporated.
Place cake into the freezer for about 30 minutes before serving.
You might need to refrigerate the cake for a few hours to thaw the icing. 3.2.1228