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Member recipe

Rice Cake

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(3 ratings)

Member recipe by


Serves 1 - 1 Loave

A delicious moist sponge cake- perfect spread with butter!

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  • 4oz Butter or Marg
  • 5oz Caster Sugar
  • 2 Eggs
  • 3oz Self-Raising Flour
  • 3oz Ground Rice
  • 2oz Ground Almonds
  • 1 tbsp Milk


    1. Preheat oven to 170C/fan 150C
    2. Grease and line a loaf tin with baking paper.
    3. Cream butter and sugar together until pale and creamy. Beat in the eggs, then fold in all the dry ingredients followed by the milk.
    4. Place into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
    5. Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely.

Comments, questions and tips

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7th Feb, 2013
my now 94 yr old mum used to make a 'ground-rice cake'. I have tried to reproduce this cake for my sons and son-in-law who used to love it. After looking through loads of cookery books, I finally found it under 'rice cake'. I have made it today. Yet to find out how its turned out. We are taking it down south tomorrow. I'm not sure how to store it in the tin though. Bye the way, I made my chicken liver pate at Xmas but used this site for a change. I can;t remembe rwho's receipe it was but it stated that to leave the livers a little red inside!! I reluctantly followed the receipe with disatrous results! i.e. one of our guests was very ill!! I thought you should know this!! Otherwise I have found your receipes very good.
9th Jul, 2012
I know this as GROUND Rice cake very annoying to find nothing came up on searching thus. Rice on its own is misleading
1st Mar, 2012
I was looking for a ground rice recipe and tried this one. It is indeed very delicious. It is spongy, soft and tasty. It makes for a beautiful tea cake. I will definitively bake it again. I strongly recommend it.
17th Sep, 2010
Made this cake for my friends birthday today. I guessed that i needed a 2lb loaf tin as the recipie didn't state a size. I cooked it for 1hour on 130c and it came out well. Taste's gorgeous too. Slightly different to my recipie,will definetely use it again.
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