ITALIAN EASTER RICE CAKE FOR EASTER SUNDAY

 ITALIAN EASTER RICE CAKE

FOR EASTER SUNDAY



As well as being a traditional Italian Easter cake, this cake is gluten- free.
INGREDIENTS
200g Arborio rice
3 cups milk
1 Vanilla bean, split
20g butter
Rind of 1 lemon, finely grated
2 eggs
½ cup caster sugar
¼ cup and 1 tbspn caster sugar extra
2 small oranges, thinly sliced
FOR THE FILLING
30g dried apples
60g sultanas
8 dried apricots
½ cup water
1 cup dry white wine
5 tbspns sugar
½ orange, peel on, thinly sliced
Cream, to serve.
METHOD
1 Preheat oven to 170 degrees C. Combine rice, milk, vanilla bean in a saucepan and stir over medium heat until boiling. Add butter, stir and simmer gently, partly covered, for 8-10 minutes. Remove from the heat and stand mixture for 10 minutes. Strain rice and remove vanilla bean. Cool.
FOR THE FILLING
2 Place fruit in a bowl, cover with warm water and stand for 10 minutes. Drain, chop, add to saucepan with water, wine and sugar and simmer for 10 minutes. Add orange slices, simmer for 10 minutes longer and strain, reserving liquid.
3 Mix lemon rind, eggs and ½ cup of the sugar into the rice mixture. Butter a 22cm ring tin and dust with ¼ cup sugar. Spread ¾ of the rice mixture over the bottom of the tin and around the sides of the tin. Place the fruit in the centre and cover with the remaining rice. Smooth the top and sprinkle with 1 tblspn of sugar. Place tin in a baking dish with water half-way up the sides of the tin. Bake for 45 minutes or until set.
4 Stand in the tin for 15 minutes to cool slightly before turning out.
TO SERVE: Arrange the slices on top and serve with the reserved poaching syrup and cream.
IMAGE AND RECIPE: Good Food. Com, by Lynne Mullins.

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