Skip to main content

Italian Rice Cake


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 egg
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
2 eggs
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

Yum!

Comments

  1. Wow! Let's make every month ricelove month if we'll have lots of recipes like this! Superb!

    ReplyDelete
  2. Looks delicious. Would love for you to share the pictures with us over at foodepix.com.

    ReplyDelete
  3. I wanted to make an Italian cake today and always wanted to make this cake. I randomly came across your blog and decided this was the cake I would make today! I am eating it now with my mum and we LOVE it!! My mum gets nervous when I'm in the kitchen since I'm not a great cook but I blew her away with this cake! I turned out perfect! We LOVE it! I'm thinking about putting a little ginger, mango and lemon purée on top next time. It is perfect the way it is but thought I would try it for fun. Thank You for the wonderful recipe!! :-) Bianca xo

    ReplyDelete
    Replies
    1. Hi! Yay!!! I am sooo happy that the cake turned out so good! Oh yes, I am sure the ginger, mango, lemon puree would complement the cake perfectly! And you shouldnt say that youre not a great cook! If you made this cake, then you are a great one, indeed! :) Thank you for letting me know about the amazing result!

      Delete
  4. Just randomly saw your blog and this recipe (along with Sajtos Pogácsa) stole my heart perfectly... It's already in my to do list now.. Can't wait to go back home A.S.A.P...

    ReplyDelete
    Replies
    1. Do it! Then let me know how they turned out! :)

      Delete

Post a Comment

Popular posts from this blog

Brown Butter Walnut Cake with Chocolate-Mocha Ganache

This post is yet again an example of how I procrastinate when it comes to studying or making a presentation. Whichever. This is going to be a lovely tale about a "magnifique" cake.  I got my inspiration to make that brown butter walnut sensation from  Procrastobaker . It is seriously one of the best things I've ever baked. I do not think the photos do justice when I tried to catch how breath-taking the cake is once a bite lands in your mouth... It is crispy on the outside and so juicy in the inside and the chocolate-mocha ganache goes just perfectly well with it. I changed the original recipe a bit, as I worked with walnuts and I added a layer of chocolate cream inside the cake, as well. Also, it is important to add that it is best one day after it was made. While it chilled in the fridge. Oh my... It was such a hit! Definitely going to make it again...and again... :) But I won't keep you on your toes and fill you in with this lovely recipe! Brown Butter W

Sajtos Pogácsa - Hungarian Cheese Puffs

Happy news! I have created a new, upgraded website where you can see all my old and new recipes. To see the recipe of the the Hungarian Cheese Puffs, you can simply click on the below link. https://theeccentriccook.com/sajtos-pogacsa-hungarian-cheese-puffs/

Hungarian Kakaós Csiga (Chocolate Rolls)

Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking mania I got over this summer I just cannot stop it! So I decided that I don't have to give up this love of mine but I do have to figure out something that will not leave me end up gaining weight again. What to do, what to do...Bake only in the weekends! And probably I should get a grip and not stuff my face until I can't move...Which didn't really happen today. I ate like 6 of these lovely chocolate rolls...I guess, no dinner for Csilla tonight :P These rolls are from a traditional Hungarian pastry recipe. I called my Grandma to ask for the recipe and as it always happens with Grandma recipes she did not know the measurements...I don't know if it's only with my grandmas but they always work with their eyes so they usually have no idea how much grams I need from this or that... So I turned to an ancient Hungarian cookbook and that