Description
Discover the delightful egg custard rice pudding at Tales Of A Kitchen! This Italian treat is perfect for any occasion with rich flavors and a moist texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup olive oil
- 3 large eggs
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 cup milk
- 1 tablespoon baking powder
- Pinch of salt
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt.
- Blend Wet Ingredients: In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the olive oil and milk, mixing well. Stir in the lemon and orange zest.
- Combine Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing to keep the cake light.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving.
Notes
- Feel free to add a splash of vanilla extract for added flavor.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
Nutrition
- Calories: 250
- Sugar: 12g
- Fat: 10g
- Protein: 4g
- Cholesterol: 50mg