Italian lemon cake recipe
information
Calories per serving 130.
ingredients
100 g (3 1/2 oz) Arborio rice
finely grated zest and juice of 1 lemon
6 saffron strands
425 ml (15 fl oz) boiling water
2 eggs
50 g (1 3/4 oz) fructose
50 g (1 3/4 oz) polyunsaturated margarine, melted
50 g (1 3/4 oz) polenta
finely grated zest and juice of 1 lemon
6 saffron strands
425 ml (15 fl oz) boiling water
2 eggs
50 g (1 3/4 oz) fructose
50 g (1 3/4 oz) polyunsaturated margarine, melted
50 g (1 3/4 oz) polenta
To decorate
grated lemon zest
1 teaspoon icing sugar
1 teaspoon icing sugar
method
1. Place the rice in a large saucepan with the lemon zest and juice, saffron and the boiling water
2. Cover and simmer gently for 20 minutes, stirring from time to time, until the liquid has been absorbed and the rice is tender.
3. Remove the pan from the heat and allow to cool for 30 minutes.
4. Preheat the oven to Gas Mark 3/160°C/fan oven 140°C.
5. Line a 20 cm (8 inch) loose bottomed round cake tin with non stick baking parchment
6. Using electric beaters, whisk together the eggs and fructose until pale and fluffy.
7. While still whisking, add the melted margarine and then fold in the cooled rice mixture and polenta.
8. Spoon into the prepared tin and bake for 1 hour
9. Allow the cake to cool in the tin for 1 hour and then carefully transfer it to a wire rack to cool completely.
10. Decorate the top with grated lemon zest and icing sugar
2. Cover and simmer gently for 20 minutes, stirring from time to time, until the liquid has been absorbed and the rice is tender.
3. Remove the pan from the heat and allow to cool for 30 minutes.
4. Preheat the oven to Gas Mark 3/160°C/fan oven 140°C.
5. Line a 20 cm (8 inch) loose bottomed round cake tin with non stick baking parchment
6. Using electric beaters, whisk together the eggs and fructose until pale and fluffy.
7. While still whisking, add the melted margarine and then fold in the cooled rice mixture and polenta.
8. Spoon into the prepared tin and bake for 1 hour
9. Allow the cake to cool in the tin for 1 hour and then carefully transfer it to a wire rack to cool completely.
10. Decorate the top with grated lemon zest and icing sugar
serving amount
makes 10 slices.
rate this recipe
7.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
