Torta di riso
- May 2007
- Serves 8
- Hands-on time 40 min, oven time 30-35 min, plus cooling
An Italian-style torta di riso cake recipe inspired by the British love of rice pudding.
- 17g (5.2g saturated)
- 57.7g (28.7g sugars)
- 1 litre milk
- 100g caster sugar
- Finely grated zest of 1 lemon
- 250g risotto rice
- A little melted butter, for greasing
- 20g fresh white breadcrumbs, for dusting
- 4 eggs, separated
- 100g whole blanched almonds, finely chopped
- 100g candied citrus peel, roughly chopped
- Icing sugar, to dust
- Put the milk, caster sugar and half the lemon zest in a large saucepan over a medium heat. Bring the milk to the boil, then stir in the rice and a pinch of salt. Reduce the heat slightly and simmer for 25 min or until the rice is cooked and the milk absorbed. Remove from the heat and allow to cool, stirring the rice mixture occasionally.
- Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, 23cm springform tin with softened butter, then coat with breadcrumbs, shaking out any excess.
- In a large bowl, whip the egg whites to stiff but not dry peaks.
- Stir the almonds, candied peel, yolks and remaining zest into the rice mixture, then fold in the whites. Pour the mixture into the cake tin and bake in the oven for 30-35 min or until set and golden. Cool in the tin slightly, then carefully remove and put on a wire rack. Serve warm or at room temperature, dusted with icing sugar and with a dollop of mascarpone, if you like.
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