Rice Flour Cake
This traditional Parsi-style rice flour cake is a gluten-free delight that combines the richness of a dozen eggs with the aromatic crunch of crushed caraway seeds. The unique use of rice flour creates a dense yet tender crumb, while lemon essence adds a refreshing citrus note to balance the sweetness. Perfectly golden-brown and buttery, this historical recipe offers a sophisticated tea-time treat that stands out from standard wheat-based cakes.
Ingredients
- 1 pound Fine granulated sugar (Originally '1 ratal' (1 lb).)
- 1/2 pound Rice flour (Use fine rice flour. Originally '0.5 ratal'.)
- 1/4 pound Butter (Softened. Originally '0.25 ratal' (approx 1/2 cup).)
- 1 tablespoon Caraway seeds (Coarsely crushed. Originally '1 tola' (~11g).)
- 12 whole Eggs (Separated into yolks and whites.)
- 1 teaspoon Lemon essence (Originally '1 spoonful'.)
- 1 tablespoon Butter (For greasing the pan.)
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Instructions
- 1Preheat your oven to 350°F (175°C). Generously grease a cake tin or mold with butter.
- 2Separate the eggs. In a large bowl, beat the egg yolks (and sugar, for best results) until thick and pale. In a separate clean bowl, whisk the egg whites until they form stiff peaks.
- 3Gently fold the stiff egg whites into the yolk mixture. Add the softened butter and mix well. Gradually add the rice flour in small batches, folding gently to incorporate.
- 4Add the crushed caraway seeds and lemon essence to the batter. Mix until smooth and well-combined. (Historical note: The original recipe suggests beating for half an hour, but modern mixers achieve this texture much faster; ensure the batter is smooth and airy).
- 5Pour the batter into the prepared cake tin. Bake in the preheated oven at 350°F (175°C) for 35-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
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