These delightful cakes by Julie Le Clerc are beautifully scented with orange and vanilla. Make them well ahead of time for a convenient dessert to share with family and friends.

Makes 12

1 Tbsp Extra virgin olive oil (EVO)
1 cup Ferron Vialone Nano risotto rice
3 ½ cups milk
1/3 cup ground almonds
3 eggs
½ cup caster sugar
1 tsp pure Heilala vanilla extract
1 orange, finely grated zest and ¼ cup juice
Mascarpone, to serve
½ cup toasted Kernelz walnut pieces, to serve

Flame raisins syrup:
1 cup Tabletop Flame raisins
1 cup Clos-Pons Sisquella wine
¼ cup J Friend & Co. honey

Heat oil in a heavy-based pot, add rice and stir for one minute to lightly toast. Add milk and bring to the boil, then turn down the heat to simmer, stirring regularly to prevent rice sticking to the bottom of the pot.

Simmer for 20 minutes or until the rice is tender and the milk is absorbed but the mixture is still a little sloppy. Transfer to a bowl to cool to room temperature.

While the rice is cooling, make the flame raisins syrup. Place raisins, wine and honey in a small saucepan and simmer gently for 10-15 minutes until raisins are plump and liquid is syrupy. Remove to cool.

Meanwhile, preheat oven to 160°C. Grease 12 muffin or small loaf tins and dust with the ground almonds. Whisk eggs, sugar and vanilla together with an electric mixer until very thick and pale. Fold egg mixture, zest and juice into cooled rice.

Spoon mixture into prepared tins, dividing evenly. Bake for 20-25 minutes or until lightly golden and set.

Cool before carefully removing from tins. Serve with mascarpone, walnuts and flame raisins in syrup.

Recipe by Julie Le Clerc

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