Bolo de Arroz | Portuguese Rice-Flour Paper-Wrapped Cakes

Preheat the oven to 180°C / 355°F. Cut twelve 25 × 8 cm strips of parchment paper. Place a paper muffin liner in each well of a muffin pan, then fit a strip inside each liner to form a cylinder with overlapping ends; the strip should extend 3 cm above the pan.

Beat the butter and 200 g sugar with a mixer for 4 minutes, until pale and fluffy.

Add the eggs one at a time, beating each in fully before adding the next. If the mixture looks curdled, add one spoonful of flour and keep beating.

Sift together the rice flour, all-purpose flour, baking powder, and salt. Add the flour mixture in three batches and the milk in two, alternating between them; fold with a spatula just until no streaks of flour remain. Add the lemon zest with the final batch.

Divide the batter among the paper liners, filling each three-quarters full, and sprinkle 2 g sugar over each one.

Place the pan on the middle rack and bake for 22–25 minutes. The tops should be domed, cracked, and golden, and a toothpick inserted in the center should come out clean. Let the cakes cool in the pan for 5 minutes, then transfer them with their paper liners to a wire rack.