Country rice cake -torta campagnola
- 150g unsalted butter
- 50ml fine breadcrumbs, toasted
- 100g raisins
- 30ml (2 tbsp) sweet dessert wine
- 200ml milk
- 200ml water
- 100g sugar
- grated zest of 2 lemons
- 2,5ml (½ tsp) salt
- 180g Arborio rice
- 100g candied peel, finely chopped
- 2 large eggs, separated
- 15ml (1 tbsp) vanilla extract
- icing sugar, to dust
Grease and line an 18cm springform cake tin with 30ml (2 tbsp) of the butter. Coat the tin with the breadcrumbs, shaking out any excess. Place in the fridge until ready to fill.
In a small bowl, soak the raisins in the wine for at least 30 minutes or preferably overnight. Preheat the oven to 180°C.
In a large saucepan, mix together the milk, water, sugar, lemon zest and salt. Bring the mixture to the boil, add the rice and simmer for 12 – 15 minutes, stirring occasionally until all the liquid is absorbed and the mixture has a soft, dropping consistency. Turn into a bowl and leave to cool slightly.
Add the candied peel to the rice with the egg yolks, vanilla extract, remaining butter and the raisins, and mix together.
Whisk the egg whites until stiff and fold into the rice mixture.
Spread the rice evenly in the prepared tin and bake until a skewer comes out clean, about 40 – 50 minutes. Leave to cool in the tin and slice only once the cake is cold. Dust with icing sugar and serve