Rice Pudding Cake with Olive Fig Caramel

Rice Pudding Cake

1. Preheat oven to 350°F with the rack adjusted to the lower-middle position. Lightly coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray, and line with parchment paper. Set aside until ready to use.
2. In a medium saucepan set over medium-high heat, combine the rice, milk and salt and bring the mixture to a boil, about 15 minutes. Reduce the heat to low and simmer, stirring frequently, until the rice is tender and the milk has been absorbed, about 15 minutes more. When a spoon leaves a trail in the mixture, remove the saucepan from the heat and stir in the butter until melted.
3. Transfer the mixture to a large bowl and set aside to cool while preparing the eggs.
4.  Separate the eggs, transferring the egg yolks (plus one additional yolk) to a medium bowl and the egg whites to another medium bowl. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together the egg yolks and sugar on medium-high speed until the mixture is pale yellow and has doubled in size, about 3 to 5 minutes. The mixture will have reached “ribbon stage” (i.e., the batter will fall in thick ribbons when the whisk attachment/beaters are lifted from the mixture).
5.  In a separate bowl, whisk the egg whites on medium speed until stiff peaks form, about 3 minutes.
6. Gently fold the egg yolk mixture into the cooled rice mixture, followed by the vanilla and lemon juice. Stir gently to combine.
7. Add a third of the egg whites to the rice mixture and gently fold to lighten. Gradually add another third of the egg whites, gently folding to combine. Once incorporated, gently fold in the remaining egg whites until no streaks remain.
8. Carefully transfer the mixture to the prepared pan. Bake in preheated oven for 35 to 40 minutes. The centre of the cake will be set and the top will be golden brown. Transfer to a cooling rack until the cake is at room temperature, about an hour. Run a sharp knife about the edge of the pan and release from the springform base.

Storage

Rice pudding cake can be stored in an airtight container in the fridge for up to three days.

Olive and Fig Caramel

1. Process the olives and figs in a food processor until a smooth paste forms. Transfer to a small bowl and set aside.
2. Place water in a medium, heavy-bottomed saucepan. Sprinkle sugar over top of water and gently stir with a fork until sugar has absorbed the water. Gently pour the corn syrup into the centre of the pan and stir to combine.
3. Heat the mixture over medium heat, without stirring, until the mixture starts to boil, about 3 minutes. Continue to cook, gently swirling the pan occasionally, until the mixture turns a medium amber colour, about 3 to 5 minutes more.
4. From time to time, brush down the sides of the pan with a silicone or pastry brush dipped lightly in water to avoid crystallizing the caramel.
5. Once the caramel has turned a medium amber colour, remove the pan from the heat and carefully whisk in the cream. Warning – use oven mitts while whisking in the cream as the mixture will bubble and steam vigorously. Whisk until the mixture is smooth and the cream has been fully incorporated.
6. Once the mixture is no longer sputtering, return the mixture to the heat and add the olive-fig paste and salt, whisking until smooth.
7. Carefully pour the mixture into a shallow bowl and set aside in the fridge to thicken. 8. Serve alongside the Rice Pudding Cake, and enjoy!

Storage

Olive-Fig Caramel can be stored in a heat-proof, air-tight jar in the fridge for up to one month. Caramel can be re-heated in the microwave or using a Bain Marie to achieve desired consistency.