For 12 Bolos de Arroz
65 g butter
150 g sugar
1 egg yolk
100 ml milk
150 g rice flour
50 g flour
1 pinch. salt
1tsp. baking flour
1/2 tsp. baking soda
Preheat oven to 140C (recirculation air).
Whisk together rice flour, baking powder, salt and all purpose flour in a bowl and set aside.
In a clean bowl, cream together sugar and butter with and electric mixer until light and fluffy. Add eggs one at a time, incorporating them well before each addition. Add in the lemon juice and zest and stir to combine.
Stir flours into the butter and sugar mixture, making certain it's well incorporated.
With a bit of butter, grease the inside of a cupcake/muffin tin and line the sides with strips of parchment paper cut ca. 6 cm wide and 13 cm long (for large cakes). You'll need 2 strips per cupcake cup with the ends overlapping to form a higher edge. I tried with one and it came out too short (as you can see in my pictures). Make certain that they overlap well or the cake can ooze out. It'll still taste good, just won't be as pretty!
Allow rice cakes to bake for 15 minutes, remove from oven and sprinkle sugar on top and return to the oven for an additional 5 minutes.
Remove the cakes from the oven and allow to cool at least 5 minutes and decorate with some lime zest (and sprinkle with some fresh lime juice) before serving. They are best warm with a cup of espresso or a meia de leite!