Almond-Apricot Rice Cake Recipe

Apricots and raisins add plenty of iron and mouth-watering flavor to this moist, dense cake. A quick and easy way to raise leftover rice to new heights of deliciousness! And it’s vegan, too.

INGREDIENTS

1 cup dried apricots
1/2 cup golden raisins
3 cups cooked short-grain rice
1 cup unsweetened coconut milk
1/2 cup sugar (or natural sweetener to taste)
1 teaspoon vanilla extract
1/2 cup finely-ground almonds

1. Preheat the oven to 350 degrees. Lightly oil a 9-inch Springform pan.

2. Place the apricots and raisins in a heatproof bowl, add boiling water to cover, and allow to sit for 10 minutes or until soft; drain.

3. Chop the apricots and set the apricots and raisins aside.

4. Place the rice in a large bowl and add the apricots and raisins, coconut milk, sugar, vanilla extract, and 1/4 cup of the almonds, stirring to blend well.

5. Transfer the mixture to the pan, smooth the top, and bake for 30 to 40 minutes, or until firm but still a little moist. Allow the cake to cool to room temperature in the pan, then refrigerate for several hours to firm up.

6. To serve, carefully remove the sides of the pan and sprinkle the top of the cake with the remaining ground almonds. Serve cold or at room temperature.

Serves 6.

Read more: Food, All recipes, Desserts

Adapted from Rice and Spice by Robin Robertson (Harvard Common Press, 2000). Copyright (c) 2000 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Rice and Spice by Robin Robertson (Harvard Common Press, 2000).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Jennifer C.

6:42AM PDT on Sep 15, 2011

Fabulous recipe. The cake looks so delicious and mouth- watering. Thanks.

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Mervi R.

8:46AM PST on Feb 21, 2010

Sounds really lovely!

Erin R.

5:06PM PST on Feb 20, 2010

Thanks for the recipe.

Nigina T.

11:40PM PDT on May 10, 2009

Sounds really tasty!

Elizabeth M.

5:26PM PDT on Apr 14, 2008

I tried this recipe, used basmati rice because I couldn't find short grain rice. Came out like baked rice pudding. Tasty, but not really cake-like. I'm thinking of blending the coconut milk and the rice together, to break up the rice grains, and maybe add an egg, to help the cake hold together. Also, I mixed a little turbinado sugar with the ground almonds for the topping. Very pretty and added a nice flavor to the topping, too. Do you think the type of rice makes a difference?

Cecilia T.

7:48AM PDT on Apr 13, 2008

I added some cinnamon for some extra bit of flavour...delicious!

Rebecca J.

12:09PM PDT on Apr 12, 2008

Do you have the nutritional information for this recipe?

Lisa S.

5:56PM PDT on Apr 11, 2008

Are pine nuts safe for all people who can't eat nuts? I had no idea.
(By the way, you can make really yummy ricotta-like lasagna cheese with pine nuts. I will share if you want!).

Jessie C.

4:29PM PDT on Apr 11, 2008

I shall try this as soon as I get my ingredients. I shall enjoy this.

Sharon S.

5:25AM PDT on Apr 11, 2008

And for those of us who have to live dairy, gluten AND nut free - substitute almonds for pine nuts - delicious!