Risotto cake

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Virtually a delicious rice pudding in the form of a cake, scented with lemon rind and flavoured with ground almonds and candied peel. Serve as a cake or as a dessert, warm or at room temperature.


  • 1 litre (1¾ pints) milk
  • 1 cup sugar
  • grated rind of 1 lemon
  • 1 cup arborio rice
  • 5 eggs
  • 3 tbsp ground almonds
  • 3 tbsp candied peel
  • 2 tbsp rum
  • 2 tbsp icing sugar


Combine milk, sugar and lemon rind in a saucepan and bring to the boil. Add rice and simmer gently, uncovered, for 40 to 50 minutes or until the rice has absorbed all the milk. (Depending on your rice, you may need to add another half-cup of milk). Remove from heat, cover, and allow to cool.

Heat the oven to 180°C (350° F). Oil a 25 cm (10 in) cake pan with removable base.

Beat eggs well, in a large bowl. Add cooled rice, ground almonds, mixed peel and rum and stir well. Pour into pan and bake for 1 hour or until cooked. Test cake by piercing it with a thin skewer - if it comes out dry, not wet, the cake is cooked.

Serve with poached fruits and cream while still warm, or cool to room temperature, dust with sifted icing sugar and cut into wedges.