Rice cake with chocolate and almonds
100 g of sugar cane Waves of Sugar
65 grams of rice S. Andrea
100 g chopped Venchi dark chocolate 56%
50 g chopped almonds
50 grams of crushed amaretti
3 eggs
1/2 cups milk
1 vanilla bean
lemon zest
Cherries
salt
Bring to a boil in a non-stick pan, the milk with the vanilla
pod and seeds aside, the grated rind of lemon and a pinch of
salt.
When it boils, remove the vanilla pod (you can rinse under cold
water, dry it and put it in a jar with caster sugar to obtain a
fragrant vanilla sugar) and add the rice and sugar and cook over
low heat for about 30 minutes.
Pour the mixture into a bowl and let cool, then add all other
ingredients and mix well.
Pour the mixture into a buttered cake pan (mine is a pan 26 cm in
diameter Silikomart) and bake at 180°C for 35-40 minutes.
Remove from the oven and let the cake cool on a wire rack, if you
like you can sprinkle with powdered sugar, or how or whether I
serve it with the cherries with creamy chocolate liqueur.
This is a recipe by Sonia Monagheddu of Oggi Pane e Salame, Domani…... and it is published here with her kind permission (http://www.oggipanesalamedomani.it)
