By Antonio Pedrina
Bolognan Rice Cake
3 steps
Prep:45minCook:1h
A traditional cake from the area around Bologna, in Emilia Romagna 🇮🇹. So homely, simple yet delicious. This recipe is completely gluten free if you don’t coat the tin with breadcrumbs.
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Serves: A cake of 24cm
Preparation Time: 45 minutes
Cooking Time: 50 minutes
Updated at: Sun, 04 Feb 2024 10:47:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories259.4 kcal (13%)
Total Fat10.2 g (15%)
Carbs33.5 g (13%)
Sugars20 g (22%)
Protein5 g (10%)
Sodium95.1 mg (5%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
Instructions
Step 1
Pour the milk into a pot and add the rice, 50 of sugar, the cinnamon sticks and simmer for around 30 until the liquid is all absorbed and the rice is very soft and sticky. If necessary you can add water during the process. Remove the cinnamon. Let the it cool covered with film.
Step 2
Soak the raisin 30 minutes in advance with the liquor. Beat the eggs with the sugar left and add the melted butter, the nuts, the lemon and orange zest, a touch of cinnamon powder and the raisins with all the booze. Now incorporate the cooked rice and mix uniformly.
Step 3
Line a cake tin of about 22-24 cm diameter with parchment and pour the cake mixture in. Sprinkle with a pinch of sea salt. Bake at 180 for about 45/50 minutes, until firm and well golden on top. Let it rest for 15 minutes, dust with icing sugar and serve warm.
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