Just whipped up this delightful Italian gluten-free cake and had to share its deliciousness. This recipe is inspired by Gennaro Contaldo – Two Greedy Italians Eat Italy.
1.5 litres full cream milk
1 vanilla pod, halved and seeds scraped
rind of 1/2 lemon (in a large piece)
300g arborio rice
5 large eggs separated
1/4 cup sultanas (optional)
50ml blood orange juice
grated zest of 1 blood orange
Pre heat oven to 180C
Grease and line a 24cm springform pan with a removable base with baking paper.
Place the milk, vanilla pods and seeds, lemon rind and sugar in a large saucepan and bring to a rolling boil. Add the rice to the pan, lower heat to medium and simmer for 20 -25 minutes or until the rice has absorbed the milk and has a creamy consistency. Allow to cool to room temperature and discard vanilla bean and lemon rind.
Whisk the egg yolks and the orange juice together in a bowl until thick and creamy. In another bowl, whisk the egg whites until stiff.
Add the egg yolk mixture to the rice and fold in the egg whites, followed by the sultanas (if using) and half the orange zest.
Pour the mixture in the prepared tin and bake in the oven for 1 hour. Serve warm sprinkled with icing sugar and extra blood orange zest.