Ingredients
- 3 cups of milk
- 3/4 cup of Italian rice (arborio, carnaroli or vialone nano)
- 4 eggs
- 1/2 cup of honey
- 30g of toasted pine nuts
- 30g of chopped macadamias
- 30g of peeled and chopped pistachios
- 30g of sultanas
- 30g of chopped, candied citrus peel
- 1 tsp of vanilla essence
- 1 lemon
- 2 tbsp of softened, unsalted butter
Method
Heat 3 cups of milk in a saucepan until it is almost boiling. Add 3/4 cup of Italian rice (arborio, carnaroli or vialone nano), reduce to a simmer, cover and cook, stirring occasionally, for about 30 minutes until the rice is soft and creamy. Remove from the saucepan and cool.
Meanwhile, preheat the oven to 170C.
Beat 4 eggs with 1/2 cup of honey and stir into the cooled rice. Stir in 30g each of toasted pine nuts, chopped macadamias, peeled and chopped pistachios, sultanas and chopped, candied citrus peel. Add a teaspoon of vanilla essence, the grated zest of a lemon and 2 tablespoons of softened, unsalted butter and stir well.
Place in a floured and buttered 25cm cake tin and bake for 50-60 minutes until the cake is set.
Cool a little before unmoulding. Keeps well sealed in a container in the fridge for up to a week.
