orange rice cake recipe from

Orange Rice Cake: perfect for tea time snack or breakfast treat!

orange rice cake recipe from

This week I had a go at making an orange rice cake- it is an Italian cake and I have had the recipe for ages but have just never quite had the right ingredients. Thanks to a previous social event I happened to have a bottle of orange liqueur in which is rare so I thought I’d better use the opportunity to make this cake!

This cake has quite an unusual texture and an adult taste due to the orange liqueur- Joe my toddler did eat two small pieces but he wasn’t over struck, to make for children you could perhaps try adding juice from the orange instead of the liqueur. It’s quite filling but not stodgy which is why it is good for a breakfast treat- full of calcium from the milk and rice to keep you fuller for longer, this would be great as a snack for people with CF who need extra calories and fat in their diet.

orange rice cake recipe from

The original recipe is for double the amount of these ingredients but I made a smaller cake to suit our relatively small family size!  If you would like a bigger cake which serves around 10 people then just double the quantities below, use a larger cake tin and increase the cooking time.

orange rice cake recipe from

  • 1 and 1/2 pints of milk (I used full fat but you could use semi skimmed)

  • 1 teaspoon vanilla essence

  • 1tbsp lemon juice

  • 100g sugar

  • 150g arborio rice

  • 3 large free-range eggs, separated

  • 25ml orange liqueur

  • 20g raisins

  • 1 orange, zest only, grated

orange rice cake recipe from


  1. Preheat the oven to 180C. Grease and line a small loose-bottomed cake tin with greaseproof paper.
  2. Place the milk, vanilla essence, lemon juice and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, or until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. orange rice cake recipe from
  3. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is rice cake recipe from
  4. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish.

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