Lemon Rice Cake
This week’s recipe of the week is a delicious Lemon Rice Cake shared by a local customer and made by store owner Denise. The cake has a consistency similar to a sweet risotto or souffle pudding and can be served straight out of the oven, but is easiest to serve after refrigeration for a few hours or overnight.
- unsalted butter, melted and fine dried breadcrumbs, to coat a 20-22cm springform cake tin
- 625 mL (2 1/2 cups) milk
- 150g (3/4 cup) arborio rice
- 1/4 teaspoon salt
- 30g (about 1/3 cup) almond meal
- finely grated zest of 1 lemon
- 4 large eggs separated
- 75g (1/3 cup) caster sugar
- icing sugar, to dust
- Preheat the oven to 200 degrees celsius (180 fan-forced). Brush the cake tin liberally with butter add breadcrumbs and rotate the tin in your hands to coat the inside all over. Shake to discard excess crumbs
- Bring the milk to a boil in a heavy-based pan and stir in the rice and salt.
- Reduce heat and simmer 10 minutes, stirring from time to time to ensure the rice doesn’t stick to the bottom.
- Start stirring constantly, until the rice has absorbed the milk, about a further 10 minutes. Transfer to a bowl, allow to cool slightly, then stir in the almonds and lemon zest.
- Beat the egg yolks lightly and gradually stir them into the rice mixture. Stir in the sugar, beat the egg whites in a clean bowl until they form stiff peaks, then fold them gently into the rice mixture. Pour into the prepared cake tin and bake 30 minutes, or until a wooden skewer comes out clean.
- Stand on a rack for 30 minutes, then run a sharp knife around the inside, release and remove the springform, and slide cake onto the rack to cool completely.
- Dust with icing and cut into wedges to serve. Enjoy!