Sunday Tuscan Cake

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rice-cake-tuscanyThe rice cake is a typical Tuscan dessert. You will find it everywhere in Italy as it is very much appreciated all over the country and prepared on Sundays as an after lunch dessert. This cake originally was prepared with barley, a staple cereal in Traditional Tuscan cooking. With time, as it is easier to cook and sweeter, rice was substituted to barley. Today it’s Saturday, why not prepare it for tomorrow?

- 230 grams of rice
- one liter of milk
- 140 grams of sugar
- grated yellow peel of one lemon
- pinch of salt
- 60 grams of moistened and dried raisins
- 3 eggs
- Fresh fruit
- berry syrup
- one tablespoon of brown sugar

Grate the yellow lemon peel in a little pan, add the milk and the rice and bring to a boil. cooking the rice over a slow heat until the milk is all absorbed. Meanwhile, beat the eggs with the sugar, the pinch of salt and the raisins. Thoroughly mix it with the rice. Accurately smear an oven pan with butter and then sprinkle a spoon of flour on the butter spreading it evenly across. This will avoid the cake to stick to the bottom. Heat the oven to 180/200 C and after pouring the mixture in the pan set it in the oven for 25 to 30 minutes approximately.
After the cake has cooled down, you can top it with the syrup, and sliced fresh fruit of your liking. Berries, peaches, figs, grapes and sprinkle with brown sugar.