Serves: 6-8 | Prep: 10-15 minutes | Cooking: 50-60 minutes | Vegetarian – Gluten Free
CAKE INGREDIENTS
3 cups milk
¾ cup arborio rice
4 eggs
½ cup honey or agave nectar
30g walnuts, chopped
30g macadamias, chopped
30g pistachios, chopped
50g sultanas
1 tablespoon orange zest
½ tablespoon lemon zest
1 teaspoon vanilla bean seeds or essence
2 tablespoons extra virgin olive oil
DECORATION INGREDIENTS
1 orange, cut into 8 thin slices
½ tablespoon extra virgin olive oil
½ tablespoon honey
SHOPPING LIST
3 cups milk
100g arborio rice
4 eggs
Honey or agave nectar
30g walnuts
30g macadamias
30g pistachio
50g sultanas
1 orange
1 lemon
1 vanilla bean or essence
Extra virgin olive oil
UTENSILS LIST
Sharp knives
Measuring cups/spoons
Saucepan
Large mixing bowl
Small mixing bowl
Zester
Mixing spoon
25cm cake tin
Weighing scales
METHOD
- Pre-heat the oven to 160-170°C.
- Heat 3 cups of milk in a saucepan until it’s almost boiling. Add ¾ cup of arborio rice, reduce to a simmer, cover and cook for about 20 minutes.
- Once the rice is cooked, remove it from the saucepan and leave to cool.
- In a bowl, beat eggs with the honey or agave nectar and stir into the cooled rice.
- Stir in the all of the nuts, dried fruit, zest, vanilla and olive oil and thoroughly combine.
- Place the cake mixture into a 25cm cake tin lined with baking paper, and bake for 30-40 minutes.
- While the cake is cooking, combine the decoration ingredients in a saucepan over low-medium heat and cook until oranges have caramelised, remove from heat.
- Once cooked, let it cool, top with caramelised oranges, slice and serve.
Tip: This cake stores well and makes the perfect homemade gift!