Rice, milk, sugar and candied fruit go into this delicious gluten-free cake from the city of Bologna.
Servings:4 to 6
- 7 oz Rice
- 3 ½ oz sugar
- 1 ¾ oz candied citron
- 1 ¾ oz almonds
- 3 eggs
- 2 cups milk
- 2 cups water
- 1 ¾ oz butter
- Cherry liqueur
To a pot, add the milk, 2 cups water, sugar, grated lemon peel and a pinch of salt.
Bring to a boil, then add the rice and cook until it has absorbed all the liquid.
Then, remove the pot from the heat and let cool.
Once the rice is cool, add the eggs one at a time, mixing as you go.
Once mixed, add the butter, almonds and candied fruit.
Mix well, then transfer to a buttered and floured cake mold.
Bake in a 400°F oven for half and hour.
When done baking, slice the rice cake into pieces and brush with maraschino liqueur.
Source and picture: Academia Barilla