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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 my 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.

6-8 (18cm Spring Form)

15-30 minutes



  • 850m Milk*
  • 1tsp Vanilla bean paste
  • 1each Orange, zest only
  • 70g Castor sugar
  • 150g Arborio Rice
  • 3each Eggs, medium, separated
  • 30ml Orange Liqueur
  • Pinch Sea Salt
  • 160g Lindt Excellence Orange Intense, chopped

This cake is at its best enjoyed at room temperature and a mixture of whipped cream and natural yoghurt


  • 1


    • The oven to 180°C

  • 2


    • The milk, vanilla, orange zest and sugar into a medium saucepan and bring to the boil.

  • 3


    • 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 milk and be lush and creamy.

      Set aside to cool.

  • 4


    • Together the egg yolks and the orange liqueur until pale.

  • 5


    • Under cooled rice.

  • 6

    In another bowl

    • Whisk the egg whites to soft peaks with a pinch of salt and then gently fold under the rice mixture.

  • 7


    • Chocolate chunks and transfer into greased tin. 

  • 8


    • The surface and bake for approximately 45 minutes.

      Cool in cake tin.

  • 9



EXCELLENCE Orange Intense

EXCELLENCE Orange Intense

The slightly tart citrus flavour of orange pieces is a perfect partner to the smooth, velvety richness of the dark chocolate. Crunchy roasted almond slivers add a naturally earthy undertone and texture.