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Lemon Risotto Cake |
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| Serves 12 |
Prep 45 mins + 1h cooling |
Cook 45 mins |
Challenge |
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Ingredients |
175g risotto rice
1 litre semi-skimmed milk
175g caster sugar
2 small lemons, finely grated zest and juice
semolina to dust
3 large eggs
icing sugar to dust
lemon zest to decorate
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Place the rice, milk and half
the sugar in a saucepan and slowly bring to a simmer
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Simmer, uncovered, for about
25 mins until the rice is tender. Leave to cool for about
1 hr, then stir in the lemon zest and juice.
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Preheat the oven to 180C/Fan
160C Gas 4. Butter and line the base of a 23cm spring
release tin and dust the sides with semolina.
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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.
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Transfer mixture to the
prepared tin and cook in the centre of the oven for about
45 mins until the cake is set and golden.
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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
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DAILY
DINNERS 
