2 recipes found
Preheat the oven to 350 degrees F (180 degrees C). Spray an 11x13-inch baking pan with nonstick cooking spray. Set aside.
For cake, beat eggs until frothy in a large bowl. Gradually beat in white sugar; beat on high speed until very thick and lemon-colored, about 5 minutes. Beat in water and vanilla on low speed. Gradually add flour, baking powder, and salt, then beat until batter is smooth. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 35 minutes. Cool for 1 hour on a wire rack.
Poke holes into the top of the cooled cake with a skewer. Pour horchata over cake. Cover and refrigerate overnight.
Beat cream with confectioner’s sugar until it holds peaks. Spread over chilled cake. Sprinkle with cinnamon.
1. Combine the rice and 2 1/2 cups steaming hot water in a large bowl. Soak at room temperature for 2 hours, the rice will not be completely soft, this is OK. Alternately, you can use room temp water and soak for 8 hours or overnight. (see notes for additional methods).
2. Pour the rice and water into a blender. Blend until creamy, 2 to 3 minutes. Add the honey or maple syrup, vanilla, nutmeg, cinnamon, and a pinch of salt. Blend until combined. Pour the mixture into a large pitcher or jar. Add the milk and stir to combine. Chill until ready to serve. Stir well before serving.
3. To serve, rim each glass with cinnamon sugar, if desired. Fill glasses with ice. Add the horchata, then pour over the coffee, using an amount to your liking. Add the Kahlua, if using, and stir to combine. Sprinkle with cinnamon. Enjoy!