2 litre mould or tray
- 2 cups cooked rice
- 4 cups flour (3 cups wheat f., 1 cup barley f.)
- 1/2 cup oil
- 1 1/2 cup water
- 2 tablespoon gingerbread spices
- 2 teaspoons baking powder phosphate-free
- 1 cup dried fruit (raisins, plumbs, apricots etc.)
- 1/2 cup nuts or almonds
- 8 tablespoons barley malt
- 4 tablespoons cocoa powder or carob
- pinch of salt
- oil and flour or shredded coconut for mould or tray
- Preheat owen.
- Cut dried fruit into larger or medium pieces, cut nuts into small pieces.
- Grease and flour mould (with flour or shredded coconut).
- Mix all ingredients in bowl, add flour or water as needed. Dough should not be too watery.
- Transfer dough to mould and flatten with wet hands.
- Bake for approx. 60 minutes on 200 °C. To test if it is ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready.
- Cut and serve after cooling.
- Mould should not be filled to the brim. Cake will increase in size slightly during baking.
- You can make your own gingerbread spice mix. It consists of cinnamon, badian or star anise, cloves, anise and vanilla).
- The cake will be quite soft and moist as rice and dried fruit was used. It will not be as dry as regular cakes.
- The cake is quite satisfying, one serving filled us for good two hours.
- Use gluten-free flour and syrup for gluten-free version. You can use combination of rice, millet, buckwheat and Indian millet flour and sweeten with gluten-free syrup or fruit concentrate.
- Cake looks good with sugar-free plum jam, chocolate sauce and shredded coconut on top.
This dessert is suitable for children aged 1.5 years and over. Younger children should eat the dessert only if it has been steamed instead of baked.