This Orange Blossom Rice Pudding Cake is a light yet indulgent dessert that transforms classic creamy rice pudding into an elegant, sliceable cake. Fragranced with delicate orange blossom water and finished with fresh berries, it is refreshing, creamy, and perfect for warm-weather celebrations or special occasions.
Why You’ll Love This Recipe
This cake offers a unique twist on traditional rice pudding, turning a comforting classic into a show-stopping dessert. The texture is creamy but stable, the flavor is gently floral without being overpowering, and the buttery cookie base adds just the right contrast. It is also a no-bake cake (aside from cooking the rice pudding), making it ideal when you want an impressive dessert without using the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base:
200 g Biscoff cookies, finely crushed
50 g brown sugar
100 g butter, melted
For the filling:
750 ml whole milk
190 g rice pudding rice (short-grain rice)
150 g granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons orange blossom water
9 gelatin leaves
350 g heavy whipping cream
For the topping:
Fresh berries such as strawberries, raspberries, red currants, or a mix
Directions
Prepare the base by crushing the Biscoff cookies into fine crumbs. Combine the crumbs with brown sugar and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 18 cm springform pan, creating an even layer. Place the pan in the refrigerator to chill while preparing the filling.
In a medium saucepan, bring the milk to a gentle boil. Add the sugar, vanilla extract, orange blossom water, and rice pudding rice. Reduce the heat to low, cover the saucepan, and let the rice cook and absorb the liquid for about 30 minutes. Stir occasionally to prevent sticking or burning.
While the rice pudding cooks, soak the gelatin leaves in cold water for 5 to 8 minutes until softened. Once the rice pudding is fully cooked and creamy, squeeze excess water from the gelatin leaves and stir them into the hot rice pudding until completely dissolved. Remove the saucepan from the heat and allow the mixture to cool until lukewarm.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled rice pudding mixture, taking care not to deflate it.
Pour the filling over the chilled base and smooth the top. Refrigerate the cake for at least 4 hours, preferably overnight, until fully set. Before serving, decorate generously with fresh berries.
Servings and timing
This recipe yields 8 servings.
Preparation time is approximately 30 minutes.
Cooking time for the rice pudding is about 30 minutes.
Chilling time is at least 4 hours, ideally overnight.
Variations
You can replace Biscoff cookies with plain tea biscuits or digestive-style cookies for a less spiced base. Lemon blossom water can be used instead of orange blossom water for a brighter citrus note. For added texture, sprinkle toasted almonds or pistachios on top along with the berries. You may also swirl a little berry purée into the filling before chilling for a marbled effect.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days. This cake is best served cold and does not require reheating. Avoid freezing, as the creamy texture may change once thawed.
FAQs
Can I make this cake ahead of time?
Yes, this cake is ideal for making a day in advance, as it needs time to fully set and tastes even better after chilling overnight.
What does orange blossom water taste like?
Orange blossom water has a light, floral citrus aroma that enhances desserts without making them taste like orange juice.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind that rice pudding needs sweetness for balance and flavor.
Is gelatin necessary?
Yes, gelatin is essential to help the cake hold its shape once sliced.
Can I use powdered gelatin instead of leaves?
Yes, you can substitute gelatin leaves with powdered gelatin, adjusting the quantity according to package instructions.
What type of rice should I use?
Short-grain rice specifically labeled for rice pudding works best, as it creates a creamy texture.
Can I use plant-based milk?
You may use plant-based milk, but the flavor and texture may vary, and the pudding may be less creamy.
How do I remove the cake cleanly from the pan?
Run a thin knife around the edge of the pan before releasing the springform ring for neat slices.
Can I add fruit inside the cake?
Yes, small berries can be gently folded into the filling, but avoid very juicy fruits.
What is the best way to decorate this cake?
Fresh berries arranged just before serving keep the topping vibrant and prevent excess moisture.
Conclusion
Orange Blossom Rice Pudding Cake with Fresh Berries is a beautiful fusion of comfort and elegance. With its creamy texture, floral aroma, and fresh fruit topping, it is a dessert that feels special yet approachable. Whether served at a summer gathering or as a refreshing finale to a meal, this cake is sure to impress every slice.
Orange Blossom Rice Pudding Cake is a no-bake dessert that transforms creamy rice pudding into an elegant sliceable cake. Flavored with delicate orange blossom water and topped with fresh berries, it’s refreshing, floral, and perfect for warm-weather occasions.
Ingredients
For the base:
200 g Biscoff cookies, finely crushed
50 g brown sugar
100 g butter, melted
For the filling:
750 ml whole milk
190 g rice pudding rice (short-grain)
150 g granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons orange blossom water
9 gelatin leaves
350 g heavy whipping cream
For the topping:
Fresh berries (e.g., strawberries, raspberries, red currants)
Instructions
Crush Biscoff cookies into fine crumbs. Mix with brown sugar and melted butter.
Press mixture into the bottom of an 18 cm springform pan. Chill in the refrigerator.
In a saucepan, bring milk to a gentle boil. Add sugar, vanilla, orange blossom water, and rice. Reduce heat and simmer for 30 minutes, stirring occasionally, until rice is soft and creamy.
Soak gelatin leaves in cold water for 5–8 minutes. Squeeze out excess water and stir gelatin into the hot rice pudding until fully dissolved. Let mixture cool to lukewarm.
Whip cream to stiff peaks. Gently fold into the cooled rice pudding mixture.
Pour filling over the chilled cookie base and smooth the top. Refrigerate for at least 4 hours or overnight.
Before serving, decorate with fresh berries. Slice and serve cold.
Notes
Use digestive or tea biscuits instead of Biscoff for a milder crust.
Lemon blossom water can replace orange blossom water.
Top with toasted almonds or pistachios for added texture.
Swirl in berry purée before setting for a marbled effect.
Use powdered gelatin if gelatin leaves aren’t available (follow package conversion).
