Ablet Cream Cake (Rice Flour Cream Cake)

Name: Ablet Cream Cake (Rice Flour Cream Cake)
Ingredients: 4 ounces Rice flour (fine) (Originally 'Ratal 0.25' (approx 1/4 lb). Use fine rice flour.); 4 ounces Powdered sugar (Originally 'Ratal 0.25' (approx 1/4 lb).); 1 1/4 cups Heavy cream (Originally 'Sher Vya' (approx 1.25 sher or similar fraction). Estimated for modern consistency.); 4 tablespoons Butter (Originally 'Navtank' (approx 2 oz).); 1.5 ounces Sweet almonds (Originally '3 Tola'. Blanched and peeled.); 1/2 teaspoon Bitter almond extract (Originally '1 Tola bitter almond seeds'. Substituted with extract for safety.); 6 large Eggs (Separated into yolks and whites.); 1 tablespoon Lemon zest (Finely chopped peel of half a lemon.); 1 tablespoon Butter (for greasing) (Estimated.); 1 tablespoon Sugar (for dusting) (Estimated.)

A rich and delicate Parsi-style dessert cake combining the lightness of a soufflé with the richness of a custard. Made with fine rice flour, heavy cream, and ground almonds, this gluten-free treat is flavored with fresh lemon zest and aromatic bitter almond notes. The batter is lightened with whipped egg whites and baked until golden, resulting in a creamy interior with a sugary, crisp top.

Ingredients

4 ounces Rice flour (fine) (Originally 'Ratal 0.25' (approx 1/4 lb). Use fine rice flour.)
4 ounces Powdered sugar (Originally 'Ratal 0.25' (approx 1/4 lb).)
1 1/4 cups Heavy cream (Originally 'Sher Vya' (approx 1.25 sher or similar fraction). Estimated for modern consistency.)
4 tablespoons Butter (Originally 'Navtank' (approx 2 oz).)
1.5 ounces Sweet almonds (Originally '3 Tola'. Blanched and peeled.)
1/2 teaspoon Bitter almond extract (Originally '1 Tola bitter almond seeds'. Substituted with extract for safety.)
6 large Eggs (Separated into yolks and whites.)
1 tablespoon Lemon zest (Finely chopped peel of half a lemon.)
1 tablespoon Butter (for greasing) (Estimated.)
1 tablespoon Sugar (for dusting) (Estimated.)

Instructions

1Blanch, peel, and finely grind the sweet almonds into a powder.
2In a small bowl, mix a small amount of the heavy cream (about 1/4 cup) with the rice flour to create a smooth paste.
3In a saucepan, combine the remaining heavy cream, butter, and powdered sugar. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.
4Once the cream mixture has cooled, stir in the rice flour paste, ground almonds, bitter almond extract, and lemon zest until well combined.
5Beat the egg yolks until creamy and stir them into the batter. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
6Preheat oven to 350°F (175°C). Grease a mold or round cake tin with butter and line with parchment paper. Pour the batter into the mold, filling it slightly below the top. Bake for about 20 minutes, then briefly open the oven to sprinkle the top with sugar. Continue baking for another 15-20 minutes until golden brown and set.