Ingredients
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300 gr Rice
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1 lt Milk
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2 glasses Water
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Peel of 1 lemon
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200 gr Sugar
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100 gr Orange Candies
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100 gr Raisin
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50 gr Icing Sugar
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80 gr Butter
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3 Eggs
Directions
This is a widely used cake with uncertain and far away origins, but it has been always appreciated from everyone.
It seems to be hard ta say which part of Italy this cake come from but in Tuscany for sure it is from Lunigiana region.
The version I give you is the recipes from a friend of mine who lives in Sarzana and I made only little variations.
You can prepare it in one tray or you can use also mono portion molds.
It is great at the end of the meal or simple on your afternoon break
Steps
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1
Done
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Boil the MilkPut the milk in a large pot with 2 glasses of water, a pinch of salt and the sugar. Put the rice inside, add the lemon zest and let it cook for about 20 minutes. |
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2
Done
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Mix the ingredientsWhen the rice is cooked insert the butter, let it cool and then add the eggs, raisin , and the candies minced. Stir well. |
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3
Done
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BakingPour the mixture into a buttered, floured baking tray and bake at 200 °C for approx. 30 minutes. |
