Everything I love in one recipe – rice pudding and cake combine with raspberries to make a gorgeous gluten-free morning tea or dessert.
4 cups milk
½ teaspoon sea salt
1 teaspoon vanilla extract
¾ cup risotto rice, such as arborio
½ cup caster sugar
2 tablespoons marsala wine or Cointreau
finely grated zest 1 lemon and ½ orange
3 large eggs, size 7, separated
2 tablespoons brown rice flour
200 grams raspberries, fresh or frozen
softly whipped cream
orange syrup (I used Blue Frog)
Grease a 32cm x 23cm swiss roll tin and line with baking paper.
Put the milk, salt and vanilla in a large saucepan and bring to the boil. Add the rice and bring back to the boil.
Cook at a gentle boil for about 20 minutes or until al dente (just cooked), stirring occasionally.
Preheat the oven to 160°C fan bake.
Stir in the sugar, marsala wine or Cointreau and both zests. Cool until lukewarm.
Stir in the egg yolks then fold in the flour.
Whisk the egg whites to soft peaks and fold into the rice.
Pour the mixture into the tin, then distribute the rice evenly.
Dot the raspberries over the top. Bake for 30 minutes until the cake is golden and firm to the touch.
To serve: Cool and serve with softly whipped cream and orange syrup.
Cook’s note: Raspberry coulis is also a delicious accompaniment along with the mascarpone.