Bolo de Arroz

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Lightly brush the inside of a 9-inch round cake pan with butter, then dust it with flour, rotating the pan so flour coats the bottom and sides evenly.

Step 3

In a small bowl, whisk together the flour, baking powder, cinnamon, lemon zest, and salt until no lumps remain.

Step 4

In a large bowl, beat the softened butter and sugar together using an electric mixer on medium-high speed for 3–4 minutes until the mixture looks pale and fluffy, like soft whipped cream.

Step 5

Add the eggs one at a time, beating on medium speed for 30 seconds after each addition until each egg is fully incorporated before adding the next.

Step 6

Pour the lemon juice into the egg mixture and beat on medium speed for 30 seconds until combined.

Step 7

Add the cooled cooked rice to the butter mixture and stir gently with a rubber spatula for 20 seconds until evenly distributed throughout.

Step 8

Sprinkle the flour mixture over the rice batter and fold it in using a rubber spatula: lift batter from the bottom, fold it over the flour, rotate the bowl a quarter turn, and repeat for 60 seconds until no white flour streaks remain.

Step 9

Add the chopped candied orange peel, golden raisins, coconut (if using), and a pinch of salt, then fold gently for 30 seconds until the fruit is distributed evenly.

Step 10

Pour the batter into the prepared pan and smooth the top with a rubber spatula into an even layer.

Step 11

Bake in the preheated 350°F oven for 35–40 minutes, until a wooden toothpick inserted into the center comes out with no wet batter clinging to it (a few moist crumbs are fine).

Step 12

Remove the cake from the oven and let it cool in the pan on a kitchen counter for 10 minutes.

Step 13

Run a thin knife around the inside edge of the pan to loosen the cake, then turn it out onto a wire cooling rack and let it cool completely for at least 30 minutes.