Du trenger:
8 1/2 dl melk (helst helmelk)
1/2 vaniljestang, delt i to på langs
et par strimler tynt skall fra sitron (kun det gule)
100 g sukker
150 g arborio ris (risottoris)
1/4 dl appelsinlikør, f.eks Grand Marnier (eller Cointreau)
3 medium egg, skilt i plomme og hvite
finrevet skall av 1/2 appelsin
melis, til dryss ved servering
Ha melk, vaniljestang, sitronskall-strimlene og sukker i en kasserolle og kok opp. Ha i risen og la dette småkoke på middels varme i ca 20-25 minutter til risen er kokt, men fortsatt har litt tyggemotstand. Ta kjelen av plata og avkjøl helt. (Du kan gjøre dette dagen før og la blandingen stå i kjøleskapet over natten.)
Sett ovnen på 180 C, og gjør klar en 20 cm springform: ha bakepapir i bunnen og smør sidene.
Ha eggeplommene og likør i en liten bolle og visp til dette er godt blandet.
Ha eggehvitene i en annen (helt ren!) bolle, disse stivpiskes.
Ta fram risblandingen og fjern sitronstrimlene og vaniljestangen. Rør inn eggeplomme/likørblandingen og finrevet appelsinskall, og deretter vend inn de stivpiskende eggehvitene.
Tøm over i formen og stek i ovnen i ca 45-50 minutter, eller til midten på kaken kjennes nokså fast ut. (Det er godt mulig at du trenger å dekke til kaken underveis i stekingen, legg et ark bakepapir over dersom toppen blir faretruende mørk.)
Avkjøl og servér romtemperert eller kald, gjerne med et melisdryss.
You'll need:
850 ml milk (preferably full fat)
1/2 vanilla pod, split
a couple strips pared lemon zest
100 grams sugar
150 grams arborio rice
25 ml orange liqueur, such as Grand Marnier (or Cointreau)
3 medium eggs, separated
grated zest of 1/2 orange
icing sugar, to serve
Put the milk, vanilla pod, pared lemon zest and sugar into a saucepan and bring to the boil. Add the rice and simmer over a medium heat for 20-25 minutes until the rice is al dente. Remove from the heat and leave to cool completely. (You could do this the day before and leave the milky rice in the fridge overnight.)
Preheat the oven to 180 C, line and grease a 20 cm springform tin.
In a bowl, whisk the orange liqueur with the egg yolks until well combined.
In another clean bowl, whisk the egg whites until stiff.
Bring out the milky rice, discard the lemon strips/zest and vanilla pod. Mix the egg yolk mixture and the orange zest into the rice, then fold in the stiffened egg whites.
Pour into the tin and bake for 45-50 minutes until the centre is firm to the touch. (You may need to cover the cake with foil halfway through baking to prevent the top from browning too much.)
Leave to cool and serve at room temperature or cold, dusted with icing sugar.
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That's an interesting recipe Maria! It's like making a cake with rice pudding! :)) cool!!
SvarSlettHi Anna, the recipe made me curious, and the result was a very comforting cake :-)
SvarSlettMaria xx
Maria, when I initially read the title, I thought this must surely be a heavy cake, but then I see you use beaten egg whites, and the pictures too, suggest it's a lot lighter than I first suspected. It looks beautiful, and the adding of citrus and vanilla makes me think it would be goregously aromatic:) Does it keep well too? I might have to try this one soon:D
SvarSlettCoby, it's actually quite airy and light! And very aromatic, the house smells amazing when you make this :P It keeps well, for several days I guess, but unfortunately it didn't last that long..
SvarSlettMaria xx