Horchata Cake Recipes

LOLA'S HORCHATA

Steps:

• Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
• Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

HORCHATA

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

HORCHATA CAKE

Steps:

• Preheat the oven to 350 degrees F. Flour, grease and line the bottoms of two 8-inch cake pans with parchment. Set aside.
• In the bowl of a stand-up mixer, with the paddle attachment, combine the cake flour, almond meal, sugar, baking powder, cinnamon and salt. At a slow speed, add the cubed butter and mix until it resembles soft crumbs. In a bowl or measuring cup, whisk together the milk, egg whites and vanilla. Add about 1/2 of the milk/egg white mixture and continue beating for about 30 seconds. Add the remaining 1/2 of the milk/egg white mixture and beat for an additional 30 seconds or so, scrape down the sides and give it one last mix.
• Divide the batter evenly between the two prepared cake pans. Using a rubber spatula, spread the batter to pan walls, smooth the tops and give the pans a gentle bang on the kitchen counter. Arrange pans at least 3 inches from the oven walls and 3 inches apart (this will help with proper cake circulation, yes this is a thing). Bake until thin skewer or toothpick inserted in the center comes out clean, 20 to 23 minutes. (If you're using nine-inch cake pans, the cake might take around 25 minutes to bake, just keep that in mind.)
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely,
• Add the horchata to a small saucepan set over medium heat. Bring to a simmer and then immediately turn the heat down to low. Cook for about 10 minutes, until it measures out to be about 4 tablespoons. Remove the milk skin that may have formed on the surface of the milk and discard (this is a normal thing to happen).t Set the horchata aside and allow to come to room temperature.
• In the bowl of a stand-up mixer, add the butter. Sift in the powdered sugar and then add the salt, cinnamon and vanilla. Beat until smooth, about 1 minute. Next, pour in 2 tablespoons of the cooked down horchata and mix until fully incorporated. Add a tablespoon more if desired. Frost cake as desired.

HORCHATA RECIPE

Steps:

• In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
• Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
• Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
• Uncover the mixture. Remove the cinnamon sticks and discard.
• Strain the mixture to separate the rice. Reserve the liquid.
• Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
• Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
• Serve over ice with a sprinkle of cinnamon.

HORCHATA RECIPE

Steps:

• Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom.
• Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
• Cover and chill 8 - 12 hours.
• Strain mixture through a fine mesh sieve into a pitcher. Serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.