Source: SBS Food
Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. This cake is extremely nutritious and filling - perfect as a teatime snack for children home from school, or even for breakfast!
Ingredients
1.7L of milk
1 vanilla pod
1/2 lemon, rind peeled
200g sugar
300g arborio rice
5 large eggs, separated
50 ml orange liqueur
40 g raisins
1 orange, zested
Method
Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. This cake is extremely nutritious and filling - perfect as a teatime snack for children home from school, or even for breakfast!
Ingredients
1.7L of milk
1 vanilla pod
1/2 lemon, rind peeled
200g sugar
300g arborio rice
5 large eggs, separated
50 ml orange liqueur
40 g raisins
1 orange, zested
Method
Preheat the oven to 180°C. Grease and line a 24 cm loose-bottomed cake tin with greaseproof paper.
Place the milk, vanilla pod, pieces of lemon rind and sugar in a large saucepan and bring to the boil. Add the rice and simmer over a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Discard the lemon rind.
In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff.
Add the egg yolk mixture to the cooled rice, and then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for 1 hour.
Serve warm or cold, sprinkled with a little extra orange zest to finish.
Place the milk, vanilla pod, pieces of lemon rind and sugar in a large saucepan and bring to the boil. Add the rice and simmer over a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Discard the lemon rind.
In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff.
Add the egg yolk mixture to the cooled rice, and then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for 1 hour.
Serve warm or cold, sprinkled with a little extra orange zest to finish.
Cook's notes
Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml;
1 cup equals 250 ml. | Cups
are lightly packed. | All eggs are 55-60 g, unless specified.
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