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Italian spiced orange and rice cake
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Prep Time:
55 minutes
Cook Time:
85 minutes
Total Time:
140 minutes
Decadent gluten-free cake crafted with arborio rice, rich milk, and fluffy eggs.
Ingredients:
  • 901.25 gm milk
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 3 x 2cm wide strips orange rind
  • 107.50 gm caster sugar
  • 150.00 gm arborio rice
  • 40.00 ml dark rum
  • 42.50 gm sultanas
  • 3 eggs, separated
  • Gluten-free icing sugar mixture, to serve
Instructions:
  • Prepare a 6cm-deep, 20cm round (base) springform pan by greasing it and lining the base and sides with 2 layers of baking paper.
  • In a medium saucepan, mix milk, vanilla bean, cinnamon, orange rind, sugar, and rice. Stirring constantly, bring the mixture to a simmer over medium heat. Reduce heat to low and cook uncovered for 30 minutes, stirring every 5 minutes. Remove and discard the vanilla bean and cinnamon, and finely chop the orange rind before adding it back to the rice mixture. Stir well to combine, then set aside for 30 minutes to cool.
  • In a small saucepan over medium heat, combine rum and sultanas. Bring to a boil, then set aside. Preheat the oven to 170C/150C fan-forced.
  • Beat egg whites with an electric mixer until soft peaks form. Stir in egg yolks and sultana mixture into cooled rice mixture, then gently fold in the egg whites.
  • Transfer the rice mixture into the prepared pan. Bake for 50-55 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan, then serve either warm or cold, dusted with icing sugar.

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