I’ve been eyeing this lovely Tuscan Rice Cake recipe for a while now. I put it on my want-to-make list and when we were discussing what dessert is ought to be made this weekend, we all decided that something with rice. Either a rice pudding or this cake. Since this cake is like a special occasion dessert, I chose to make it. Also, I just found out that September is #ricelove month so I was more than eager to take part of it for the very first time in my blogging life. I found out about the Rice Blog Hop on Mis Pensamientos page.
This cake really is very delicate. I put less sugar than the recipe indicated and some of us missed that sugar. I didn’t but I did miss something. I still haven’t figured it out what but some dominant flavor. Like peach preserve in the middle or a caramel filling or more vanilla. I’m not sure. But every time I have a bite I keep searching for more flavor. It’s not that I discourage you from making this cake but I’m warning that it is lacking of something. But it’s maybe only me…The original recipe called for a powdered sugar coat on top but I thought that the peach preserve would go so much better. Man, could I be more right! Okay, it was my Mom’s idea. Her peach preserve with whiskey was the perfect addition to the cake. Actually, I could sing praises to that preserve for hours… It is seriously the best preserve I’ve ever eaten. Too bad I’m not sharing that recipe, right? But sadly, I was not present at the making of it 🙁
But anyways, back to the rice cake 🙂 As for the texture…This is the best part of the whole cake. The texture is just perfect! It has a shortcrust pastry which is simply ah-mazing and as you go further inside of the cake the softer and creamier it gets. So it has creamy and crispy all together with the freshness of the preserve on top. It couldn’t get any better from here 🙂
Really, our only observation and possible suggestion is that next time I’m making it, I will place a preserve layer between 2 layers of rice pudding.
It is a must try for rice pudding lovers!
Italian Rice Cake
adapted from Lucullian delights
for a 26 cm cake pan
for the shortcrust pastry
300 gram flour – I used cake flour
150 gram sugar
150 gram softened butter – diced
1 teaspoon baking powder
zest of 1 orange
1 pinch salt
for the rice pudding
300 gram rice – use risotto rice
1 liter milk – I needed 2 more deciliter
1 tablespoon liquor – I kinda forgot about this step
zest of 1 lemon
6 tablespoons sugar – I added only 4 tsp.
To make the crust measure the flour. Make a well in the middle and add sugar, salt, baking powder, orange zest and the diced butter. Rub all the ingredients together, it will be a crumble. Beat the egg separately and then add it to the crumble. Rub it until it becomes a dough. Wrap it in plastic and let it chill in the fridge for at least 30 minutes.
Now here comes the rice pudding part. Pour 1 liter milk in a big pot and bring to a simmer with the lemon zest. When the milk is simmering, add rice and cook it until it is the consistency of a rice pudding. Around 30-40 minutes. Depending on the rice. Remove from the heat and add 3 tablespoons of sugar. Let the pudding cool down completely.
When the rice is cold, add 2 egg yolks and 3 tablespoons sugar and a spoon of liquor. Beat the egg whites and fold it to the rice gently.
Roll the pastry out and line the bottom and sides of the cake pan. Pour in the rice mixture. Bake for 35-40 minutes on 170C. When it cooled down, add either a powdered sugar coat or add some preserve, as I did.
After taking out of the oven
After adding the peach preserve