Easter cake

Easter cake

By
From
How I cook
Serves
8
Photographer
Jason Lowe

As a child I remember going to a little café by the large train station in Sydney where they served very good hot chocolate and lots of different Italian cakes and pastries. We were allowed to choose something to eat and this was my favourite – rice, eggs and sugar combined together to make a simple not too sweet, soft cake. It hails from Bologna and is traditionally eaten at Easter time.

Ingredients

Quantity Ingredient
1-1.2 litres milk
small pinch salt
1 lemon, finely pared zest (in a strip)
250g caster sugar
100g arborio rice
melted butter, for greasing
25g fresh white breadcrumbs
4 organic free-range large eggs
1 organic free-range large egg yolk
1 lemon, grated zest
1 orange, grated zest
125g blanched almonds, chopped
2 tablespoons grand marnier

To finish

Quantity Ingredient
candied orange slices

Method

  1. Pour 1 litre of milk into a heavy-based medium pan, add the salt, lemon zest strip and sugar and place over a medium-low heat. As soon as the milk comes to the boil, add the rice and stir well to combine. Turn the heat to its lowest possible setting and cook for 1–1¼ hours, stirring occasionally, until the rice is very soft and falling apart; if necessary add a little extra milk towards the end of cooking to prevent the rice sticking. Transfer to a large bowl, discard the lemon zest and set aside to cool slightly.
  2. Preheat the oven to 170°C. Line the base of a 23cm round cake tin with baking parchment. Lightly butter the parchment and sides of the tin with melted butter and sprinkle with the breadcrumbs, tilting the tin to coat evenly and tipping out any excess crumbs.
  3. Whisk the whole eggs and egg yolk together in a bowl until pale and mousse-like, then fold into the rice, a little at a time. Add the lemon and orange zest with the chopped almonds and fold in until evenly combined.
  4. Pour the mixture into the prepared cake tin and bake on the middle shelf of the oven for 40–50 minutes until golden and firm to a light touch.
  5. Place the cake tin on a wire rack. While the cake is still warm, prick the surface all over with a fine skewer and sprinkle with the grand marnier. Leave to cool.
  6. When cool, run a knife around the inside of the tin and invert the cake onto a plate. Decorate with candied orange slices. Best served within 24 hours of making.

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