Bolo de Arroz
Ingredients
- 150 g rice flour
- 50 g wheat flour
- 150 g sugar, plus extra for topping
- 100 g butter
- 3 eggs
- 50 ml milk
- 8 g baking powder
- zest of 1 lemon
A staple of Portuguese pastelarias, bolo de arroz is a simple muffin made partly with rice flour, which gives it a slightly denser, more delicate crumb than an all-wheat cake, brightened with lemon or orange zest. Partway through baking, the tops are sprinkled with sugar and returned to the oven, giving them a glistening, lightly caramelized crust.
Method
Cream the butter with the sugar until light, then beat in the eggs one at a time.
Mix in the milk and lemon zest.
Fold in the rice flour, wheat flour and baking powder until just combined.
Divide among muffin molds, filling about two-thirds full.
Bake at 180°C (350°F) for about 20 minutes.
Remove briefly, sprinkle the tops generously with sugar, and return to the oven for another 10 minutes until the sugar crust is glistening and lightly caramelized.
