Apple Rice Pudding Cake

Name: Apple Rice Pudding Cake
Ingredients: 1 cup butter or margarine; 3/4 cup sugar + 1/3 cup; 1 tsp vanilla extract; 3 None eggs; 7 oz rice pudding; 2 3/4 cups all-purpose flour, sifted; 1 tsp baking powder; 1 None vanilla bean, cut lengthwise, seeds scraped out; 2 1/4 lb baking apples, peeled, cored and sliced; 1 None lemon, juiced; 1 tsp cornstarch, mixed with 1 tbsp water to make a slurry; 1/4 cup vanilla liqueur; None None pistachios, chopped, for garnish; None None whipped cream, for garnish

14 ingredients

3 steps

Ingredients

1 cup butter or margarine
3/4 cup sugar + 1/3 cup
1 tsp vanilla extract
3 None eggs
7 oz rice pudding
2 3/4 cups all-purpose flour, sifted
1 tsp baking powder
1 None vanilla bean, cut lengthwise, seeds scraped out
2 1/4 lb baking apples, peeled, cored and sliced
1 None lemon, juiced
1 tsp cornstarch, mixed with 1 tbsp water to make a slurry
1/4 cup vanilla liqueur
None None pistachios, chopped, for garnish
None None whipped cream, for garnish

Directions

1

Preheat oven to 350°F. Grease and flour a 9 1/2 inch springform cake pan. Cream the butter and 3/4 cup sugar with the vanilla extract and a pinch of salt. Mix in the eggs, 1 at a time, then add the rice pudding. Fold in the flour and baking powder. Pour the batter into the prepared pan and bake for 40 mins.
2

Meanwhile, caramelize 1/3 cup sugar in a saucepan. Add the vanilla bean, scrapings and apple slices. Deglaze with lemon juice, cover, and simmer for 5 mins. Add the cornstarch slurry, stirring constantly. Simmer for 1 min, remove from the heat, stir in liqueur gently and set aside to cool.
3

When the cake is finished, remove from the oven and leave in the pan for 30 mins to cool. Remove the vanilla bean from the apple mix and spread the apples over the cake. Allow cake to cool for 4 hours. Sprinkle with chopped pistachios and serve with whipped cream.