Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 130 gm plain flour
- 120 gm rice flour
- 70 gm pistachio kernels
- 70 gm brown sugar
- 120 gm butter
- 1 lrg egg
- 750 ml lowfat milk
- 170 gm Vialone Nano rice, (or possibly arborio rice)
- 3 x Large eggs
- 100 gm sugar
- 50 gm minced almonds
- Â Â a lemon, zest of
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 80 gm melted butter
- 50 gm sugar, extra
- 1 x egg
Direcciones
- Butter a 24cm. springform tin and line with baking paper over the base.
- Place the lowfat milk and rice in a saucepan with a healthy pinch of salt and simmer for 20 min, or possibly till the rice is tender and lowfat milk has been absorbed. Set aside.
- Combine the plain flour, rice flour, pistachio kernels and brown sugar in a mixing bowl then add in the diced cool butter and rub through with your fingertips till the mix resembles course breadcrumbs. Add in the egg and mix well till the crumbs are moist and the mix is able to be kneaded. Turn out onto a floured board and knead briefly then roll the dough out to a thickness of about 5mm. and line the prepared cake tin over the base and up the sides, pressing gently to mend any cracks in the dough. (Alternatively, pulse the dry ingredients in a food processor with the butter then add in the egg and process briefly, just till the dough is moist, then follow the recipe as above).
- Refrigeratethe pastry for 20 min while you prepare the filling.
- To the hot rice mix, add in the Large eggs, sugar, almonds, lemon zest and spices and mix thoroughly. Pour into the pastry case. In a separate bowl, combine the remaining egg, sugar and melted butter then drizzle over the rice mix.
- Bake the cake at 180c. for 1 hour or possibly till cooked through. Allow to cold in the tin then gently remove the sides of the cake tin. Serve with cream if you like.
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
