Torta Dolce Di Riso (sweet Rice Cake)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 8 | Servings | ||
INGREDIENTS
| 300 | g | Pudding rice, 10oz |
| 12 | Eggs | |
| 500 | g | Caster sugar, 1lb |
| 1 | Milk, 1 3/4 pints | |
| Grated rind of 1 orange | ||
| Grated rind of 1 lemon | ||
| 4 | T | Strega liqueur or, 4 to 5 |
| vermouth | ||
| Icing sugar for dusting |
INSTRUCTIONS
Cook the rice in boiling water for about 10 minutes. Drain and spread out on a clean cloth to cool. Thoroughly butter a 25cm (10-inch) round cake tin. Preheat the oven to Gas Mark 3/160 C/325 F. Beat the eggs and sugar together until pale and foamy, then add the milk followed by the rice, orange and lemon rinds and Strega. Pour the cake mixture into the prepared tin and bake in the oven for about 1 hour or until the cake is firm and the top is golden brown. Leave the cake to cool completely, then dust with icing sugar and serve straight from the tin. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 289.3mg
Sodium: 304.5mg
Potassium: 315mg
Carbohydrates: 42.6g
Fiber: <1g
Sugar: 7.9g
Protein: 14.8g