Rice Cake
Common to all Middle East countries
-
- 4 oz. plain flour
- 4 oz. ground rice
- 2 oz. sultanas
- 1 oz. currants
- 2 eggs
- 1 teaspoon baking powder
- 1 gill milk
- 3 oz. butter
- 3 oz. soft brown sugar
- 2 oz. seedless raisins, halved
- 1 tablespoon lemon rind
- Pinch salt
Sift flour, salt and baking soda and rub in the butter. Add all the fruit, ground rice and lemon rind and mix well.
Rotary beat eggs for 3 minutes and add to milk and stir into the dry ingredients. Mix well and put into a greased 7-inch tin. Bake at 350°F. — Regulo 3, for about 1½ hours, although a test should be made after 1¼ hours.
From "Arab World Cook Book" by Jameela Shaheer
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