Tube pan version of Bolos de Arroz

Bolos de arroz are a wonderful Portuguese pastry -- usually made as a sort of muffin or cupcake.  This recipe is made for a small tube pan, like a sponge cake, and makes a very nice afternoon snack, with the consistency of a sweet cornbread.  You can also make this recipe the traditional way, as a sort of high-sided cupcake.  I have seen recipes that use only rice flour, which will give you a denser cake, but still tasty, if you want a gluten-free option. 

1/4 lb (113 grams) butter at room temperature

1/4 cup  (50 grams) neutral oil like corn oil or canola

1 cup (225 grams) sugar and more for sprinkling

4 eggs, room temperature

1 1/2 cups flour (200 gr) 

2/3 c rice flour (100 gr) -- if you don't have rice flour, grinding up rice in a blender, food processor, or coffee grinder is always an option, but make sure you sieve it or your cakes will be crunchy! Some people soak the rice first to soften it.

2  tsp baking powder

pinch of salt

the zest of 1 lemon

2/3 c (150 ml) of milk

1. butter and flour the tube pan and preheat the oven to 350 degrees.  you can also use a bundt pan. 

2.  cream the butter, oil, and sugar together until light 

3. add the eggs one at a time until each is incorporated

4. in a small bowl, stir together the flours, baking powder, zest, and salt

5. add the flour mixture to the batter alternately with the milk, in 2 or 3 divisions

6.  pour the batter into the tube pan and sprinkle a little sugar on top of the batter 

7.  bake about 30-40 minutes or until the cake is slightly brown around the edges and a toothpick comes out clean.  

8.  take the cake out of the oven and let it sit for about 5-10 minutes, then invert gently.  cool on a rack.  Because of the sugar sprinkled on top I usually serve it sugar side up.