Orange rice cake (torta di riso al profumo d'arancio)

Season 2 879 Last Update: Oct 22, 2019 Created: Oct 22, 2019
Orange rice cake (torta di riso al profumo d'arancio)
  • Serves: 9 People
  • Prepare Time: 20min
  • Cooking Time: 1hr25min
  • Calories: -
  • Difficulty: Medium
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Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. Nutritious and filling, this rice cake is perfect as a teatime snack, or even for breakfast!

Ingredients

Directions

  1. Preheat the oven to 180°C. Grease and line a 24 cm loose-bottomed cake tin with greaseproof paper.
  2. 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.
  3. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff.
  4. 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.
  5. Serve warm or cold, sprinkled with a little extra orange zest to finish.

Orange rice cake (torta di riso al profumo d'arancio)



  • Serves: 9 People
  • Prepare Time: 20min
  • Cooking Time: 1hr25min
  • Calories: -
  • Difficulty: Medium

Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. Nutritious and filling, this rice cake is perfect as a teatime snack, or even for breakfast!

Ingredients

Directions

  1. Preheat the oven to 180°C. Grease and line a 24 cm loose-bottomed cake tin with greaseproof paper.
  2. 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.
  3. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff.
  4. 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.
  5. Serve warm or cold, sprinkled with a little extra orange zest to finish.

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