Butterfly Layer Cake Recipe |
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You will need :- 3 oz. Carolina rice ½ pint milk pinch nutmeg 1 tablespoon sugar 2 eggs 2 oz. castor sugar 2 oz. plain flour 1 small can blackcurrant pie filling
Preparation Time:- 20 minutes
Cooking Time :- 40 minutes
Oven Setting:- 400°F, Gas Mark 6
Put rice and milk into a large saucepan with nutmeg and sugar, bring slowly to the boil, stirring occasionally. Cover and simmer for 30 minutes or until all milk has been absorbed and rice is tender. Turn rice into a greased 8 inch round sandwich tin, press and cool.
Whisk eggs and castor sugar together until thick enough to leave an impression of the whisk. Add flour, folding it in with a metal spoon. Turn into 8 inch greased sandwich tin and bake in center of preheated oven for 10 minutes, or until firm and golden. Cool on a wire track.
Spread cake with two-thirds pie filling, taking it right to the edges. Invert the rice on top of the filling, removing the tin. Decorate the top with remaining pie filling spread in the shape of butterfly wings. Serves 4.
Quick Tip
To speed up the preparation and setting time: use a tin of creamed rice, and stir in 1 tablespoon gelatine dissolved in 2 tablespoons hot water. Put to set in a sandwich tin.
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