Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Banana | 1 medium (118g) | 105 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Fruit | not in our table | 0 |
| Mixed Nuts | not in our table | 0 |
| Mandarin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 4 eggs, beaten
- 1/2 cup *demerara sugar (OR brown sugar)
- 2 medium bananas, mashed
- 2 apples, finely chopped
- 1 pound cottage cheese
- 2 cups mixed dried fruit
- 1/2 cup dried apricots, chopped
- 1/2 cup mixed nuts OR almonds, roughly chopped
- Grated rind of one mandarin OR orange
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- =
Directions
Combine everything together and mix well.
Place mixture in a greased tin, such as a fluted (or regular) bundt pan.
Bake at 400 degrees for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Allow to cool in the tin.
Demerara sugar is raw brown sugar, originally from Demerara in Guyana. Although Australia grows endless acres of sugar cane, demerara sugar is considered so good that Australia imports it. Some people like it in their coffee. Demerara adds a sort of toffee-ish taste to the cake. If you don't have demerara, don't worry - the cake will still be delicious with brown sugar.
The rice should be well drained after cooking in water, and left in the refridgerator for at least a few hours before baking the cake.