Rice Cooker Orange Upside Down Cake Recipe By Tasty

RICE COOKER ORANGE UPSIDE-DOWN CAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the cream cheese and 100 g (½ cup) of the sugar. Add the eggs and whisk until combined.
• Zest one half of the orange over the batter. Add the lemon juice and whisk to combine.
• Add the pancake mix and melted butter, and whisk until the batter is smooth.
• Brush the bowl of the rice cooker with melted butter.
• Sprinkle the remaining tablespoon of sugar on the inside of the bowl so that it is well coated.
• Slice the orange into 7 thin slices and lay on the inside of the bowl.
• Pour the batter over the oranges, and cook for 40 minutes.
• Remove the bowl of the rice cooker and place a plate over the top. Carefully flip the bowl upside-down so that the cake slides onto on the plate with the orange slices on top.
• Enjoy!

ZESTY ORANGE RICE CAKE

Steps:

• Bring milk to a simmer in a saucepan; add vanilla bean and stir. Mix rice and white sugar into simmering milk; add lemon peel. Bring liquid to a boil, reduce heat to low, and simmer, stirring constantly, until rice is tender, 20 to 25 minutes. Transfer saucepan to the refrigerator and chill, at least 30 minutes.
• Whisk egg yolks and orange liqueur together in a bowl. Beat egg whites in a separate bowl until foamy. Continue to beat egg whites until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
• Remove vanilla bean and lemon peel from rice. Stir raisins and orange zest into rice; add egg yolk mixture and stir. Softly fold egg whites into rice mixture. Slowly pour rice mixture into the prepared cake pan.
• Bake in the preheated oven until set, about 1 hour. Sprinkle confectioners' sugar over rice cake.

STICKY ORANGE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 160C.
• For the sticky orange topping:
• Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
• For the cake:
• Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
• Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
• Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
• Turn out on a platter to serve.

RICE COOKER UPSIDE-DOWN PINEAPPLE CAKE RECIPE BY TASTY

Steps:

• In a large bowl, use a spatula to mix the sugar and cream cheese until well-combined. Whisk in the eggs until there are no lumps remaining.
• Stir in the pineapple juice, melted butter, and pancake mix until the batter is thick and smooth.
• Make the caramel sauce: in a small saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir rapidly for 2 to 3 minutes. Remove from the heat once mixture starts to boil and thicken.
• Pour the caramel sauce into the bottom of a 1-liter rice cooker bowl insert.
• Place one pineapple slice in the middle of the rice cooker bowl, then arrange the other slices in a ring around it. Place one maraschino cherry in the center of each pineapple slice.
• Pour the cake batter over the pineapple slices and shake to smooth out the top of the batter.
• Cook for 60 minutes.
• Remove the bowl insert from the rice cooker and invert the cake onto a plate.
• Slice and serve, topped with vanilla ice cream if desired.
• Enjoy!

SLOW-COOKER TROPICAL ORANGE CAKE

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding pineapple into batter. Pour into slow cooker., Cook, covered, on low until edges of cake are golden brown, about 4 hours., Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving.