Sweet recipe - Torta di riso of Bologna

There's more to Emilia-Romagna than ragù! Bologna's torta di riso is a delicious rice cake flavored with vanilla and cinnamon. This recipe is a nod to my grandmother, who loved to make the famous teurgoule normande - another rice-based dessert, also flavored with cinnamon and slowly baked in the oven - and to my brother, who currently lives in Italy.

This cake is very easy to make and requires only a few basic ingredients. Use a high-sided cake tin about 20cm in diameter (if you don't have exactly that size, it's no big deal).

Torta di riso is best eaten warm, but even better cold. I love adding an ultra-smooth custard, the recipe for which I'll be sharing with you soon!

- Chef Julian

Ingredients

Instructions

Step 1/4

Pour the rice, half the sugar, milk, split vanilla pod, cinnamon and lemon peel into a saucepan (preferably non-stick).

Step 2/4

Cook for 40-45 minutes over low heat, stirring occasionally until the milk is absorbed. The mixture should be smooth.

Remove from the heat and add the slivered almonds.

Stir and leave to cool.

Step 3/4

Preheat oven to 160°C.

As soon as the mixture is lukewarm, remove the lemon and vanilla pod (don't forget to scrape out the pod).

Pour in the amaretto, break in the eggs one by one, and add the remaining sugar. Stir well.

Pour into a buttered cake tin.

Step 4/4

Bake for 30 to 45 minutes. The surface should be golden brown.

As soon as removed from the oven, brush a little amaretto over the top, for a shiny surface.

And there you go, telling us all about it!
Enjoy!