This traditional Italian cake uses risotto rice instead of flour for an unusual but effective gluten-free twist
In a large saucepan, heat the milk with the vanilla, lemon and orange zest, cinnamon sticks and sugar. Bring to the boil and then add in the rice. Stir well and allow to cook for 25 minutes or until the rice is tender. The mixture should still be quite loose. Allow to cool for an hour, stirring occasionally. The mixture will thicken.
Preheat the oven to 180°C/160°C fan/ gas mark 4 and generously grease and line a 20cm deep springform cake tin.
When the rice is cooled, remove the vanilla, zest and cinnamon and then add in the juice of the lemon and orange, sultanas and breadcrumbs.
Combine the egg yolks with the rum and mix until smooth. Mix into the rice mixture. Whisk the egg whites until they reach stiff peaks and then fold into the other ingredients. Pour into the cake tin and top with the pine nuts.
Bake in the oven for 1 hour, making sure to cover if the top gets too dark. When the cake is risen and set, allow to cool in the tin for 30 minutes and then cool on a wire rack. Serve warm or cool in wedges.
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