Lemon Risotto cake
recipe
Lemon Risotto cake
No commentsIngredients
- 175g risotto rice
- 1 litre semi-skimmed milk
- 175g caster sugar
- finely grated zest and juice of 2 small lemons
- butter, for greasing
- semolina
- 3 large eggs
- icing sugar to dust
- lemon zest to decorate
Serves:
4
Preparation:
70
Cook Time:
80
Total Time:
150min
Directions
More recipes like this
- Place the rice, milk and half the sugar in a saucepan and slowly bring to a simmer.
- Simmer, uncovered, for about minutes until the rice is tender. Leave to cool for about hour, then stir in the lemon zest and juice.
- Preheat the oven to //gas mark Butter and line the base of a cm/n spring release tin and dust the sides with semolina.
- In a large bowl, whisk the eggs and remaining caster sugar together with a hand-held electric whisk until thick and mousse-like. Gently fold in the rice mixture.
- Transfer mixture to the prepared tin and cook in the centre of the oven for about minutes until the cake is set and golden.
- When cooked, cool the cake in the tin then serve either just warm or leave to go cold and serve, heavily dusted with icing sugar and sprinkled with lemon zest.
Source: Tesco
Find more recipes
1 comment
Comments