• Prep Time: 40 mins
  • Cooking Time: 85 mins
  • Serves: 12

Italian Spiced Orange and Rice Cake

  • Recipe Submitted by on

 Ingredients List

  • 3 1/2 cups milk
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 3 x 2cm wide strips orange rind
  • 1/2 cup caster sugar
  • 3/4 cup arborio rice
  • 2 tablespoons dark rum
  • 1/4 cup sultanas
  • 3 eggs, separated
  • Gluten-free icing sugar mixture, to serve


Step 1
Grease a 6cm-deep, 20cm round (base) springform pan. Line base and side with 2 layers of baking paper.
Step 2
Combine milk, vanilla bean, cinnamon, orange rind, sugar and rice in a medium saucepan. Stirring constantly, bring mixture to a simmer over medium heat. Reduce heat to low. Cook, uncovered, for 30 minutes, stirring every 5 minutes. Remove and discard vanilla and cinnamon. Remove rind. Finely chop. Add to rice mixture. Stir to combine. Set aside for 30 minutes to cool.
Step 3
Meanwhile, place rum and sultanas in a small saucepan over medium heat. Bring to the boil. Remove from heat. Set aside. Preheat oven to 170C/150C fan-forced.
Step 4
Using an electric mixer, beat egg whites until soft peaks form. Stir egg yolks and sultana mixture into cooled rice mixture. Fold in egg whites.
Step 5
Pour rice mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into the centre of cake comes out clean. Cool in pan. Serve warm or cold, dusted with icing sugar.

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