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Lindt Excellence Orange Intense, Arborio Rice and Orange Cake

Cakes in many variations made with rice are very much an Easter favourite in central Europe. This is our Master Chocolatier Thomas' version of an Italian cake that originated in Bolognia where it was only served at Easter but of course with such as creamy, rice pudding like texture it is no wonder that it is popular at any time of the year. This cake is at its best enjoyed at room temperature and a mixture of whipped cream and natural yoghurt- and for a slightly different touch…some basil makes a delicious accompaniment. Happy Easter

30 minutes
8 people


Step 1.

Makes a 17cm Spring Form

Step 2.

Preheat the oven to 180°C Place the almond milk, vanilla, orange zest and sugar into a medium saucepan and bring to the boil. Add the rice and cook on low to medium heat until al dente stirring regularly, which should take around 20 minutes. It should have absorbed most of the almond milk and be lush and creamy. Set aside to cool. Mix together the egg yolks and the orange liqueur until pale. Fold under cooled rice. In another bowl, whisk the egg whites to soft peaks with a pinch of salt and then gently fold under the rice mixture. Add chocolate chunks and pour into greased tin. Smooth the surface and bake for approximately 45 minutes. Cool in cake tin. Top with ganache and serve. *Almond milk makes it rich and slightly nutty and is available in most supermarkets but normal milk works just as well.


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