Number of servings : 6
Prep time: 15 minutes
Cooking time: 1 hour 15 minutes
Type of meal : | Cakes | Cakes
Special diet :
180 ml / 3/4 cup arborio-style short grain rice
750 ml / 3 cups milk
2 strips orange zest
125 ml / 1/2 cup currants
60 ml / 4 tbsp diced candied orange peel
30 ml / 2 tbsp orange blossom water or orange liqueur
125 ml / 1/2 cup sugar
4 eggs, beaten
250 ml / 1 cup 35% cream
45 ml / 3 tbsp powdered sugar
In a saucepan, bring the rice, milk and orange zest to a boil. Reduce the heat, cover and simmer gently for 30 minutes. Remove the orange zest and set aside.
Meanwhile, preheat the oven to 190°C / 375°F. Butter a 20 cm / 8” round cake pan and line with parchment.
In a bowl, combine the currants, candied orange peel, orange water or liqueur, and eggs.
Add some of the hot rice to the mixture a little at a time to warm the eggs, then pour all of the egg mixture into the rice, stirring.
Transfer to the prepared pan and bake in the middle of the oven for 40 minutes or until the tip of a knife inserted in the centre comes out clean. Cool on the counter.
Whip the cream with the sugar.
Unmold the cake onto a plate and serve with the whipped cream.