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Rice buckwheat cake

Rice buckwheat cake

Rice buckwheat cake


Rice flour - 1/2 cup
Buckwheat flour - 1/2 cup
Sugar (Powder) - 200 grams
Salt - 1/2 tsp
Curd - 2 tbsp
Egg - 3 pcs
Milk - 2 tbsp
Vanilla - 1 tsp
Baking powder - 1 1/2 tsp
Cooking butter / Oil - 1/2 cup
Raisins and cashew nuts (Optional)


First mix the sugar and butter then add the eggs. In a mixing bowl add all the dry ingredients and mix them thoroughly then start adding the liquid mixture little by little. Mix them thoroughly. Pour into greased 9 x 5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

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