Hungarian lemon & raisin rice cake

Name: Hungarian lemon & raisin rice cake
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: Serves: 6–8
Cuisine: Hungarian
Ingredients: 200 g/7 oz/heaped 1 cup pudding or long-grain white rice, rinsed and drained; 1 litre/35 fl oz/4⅓ cups whole milk; 2 tbsp salted butter, plus extra for greasing; cream (optional); 150 g/5½ oz/heaped 1 cup raisins; grated zest of ½ lemon; 75 g/2½ oz/heaped ⅓ cup granulated sugar; 4 large eggs, separated; a pinch of salt

Preparation info

Serves:
6–8

Difficulty
Medium
Ready in
1 hr 55

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This cake is supposed to be fluffy and light. It is also supposed to be served cold, with the lemon zest brightening the sweet, moist softness, but in truth, it very rarely makes it to the cold stage in our household.

Ingredients

2 tbsp salted butter, plus extra for greasing
1 litre/35 fl oz/4⅓

Europe
Hungary
Cake
Gluten-free
Vegetarian
Eastern Europe

Method

Preheat the oven to 180°C/350°F/gas 4 and lightly butter a 23 cm/9 in shallow springform cake