Rice Plum cake with apricots




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Rice Plum cake with apricots
  • 25%
    502.6 kcal
  • 25%
    12.33 g
  • 29%
    25.86 g
  • 21%
    57.53 g
  • 0%
    0.191 g

    Preparation time

    0:15 min

    Cooking time

    1:00 hr




    serves 4


  • 500 ml Parmalat Zymil milk
  • 125 g Riso Gallo rice
  • 50 g butter
  • 40 g sugar
  • 8 Noberasco organic apricots
  • 40 g Noberasco organic shelled pine nuts
  • 2 eggs
  • peel of 1 lemon
  • 1 knob of butter
  • bread crumbs
  • flour


  1. Put rice and milk into a pan and bring to a boil over moderate heat.
  2. Add butter and sugar and cook until the liquid is almost completely absorbed, so that the rice becomes soft.
  3. Remove from heat, add the grated lemon peel, the pine nuts and the apricots cut into small pieces and, finally, the egg yolks, mixing carefully.
  4. Whip the egg whites until stiff and gently mix them into the rice, stirring from the bottom upwards.
  5. Butter a plum cake mould (or 4 single moulds) and dust it with flour and bread crumbs.
  6. Pour the rice mixture into the mould and bake at 180°C for 40 minutes.
  7. Bake until the mixture is completely dry and the surface appears brown.

Chef's tip

Tastes great with raisins too!

Serving suggestion

Serve with a nice cup of coffee or tea.

Wine selection

Moscato or Spumante.

Family tip

This content is not available yet :)

Dish history

soft and light Italian plum cake, the ideal choice for breakfast or as a mid-afternoon snackEasy to make, with a bit of thought this cake can easily be made gluten-free too: all you need to do is replace the regular bread crumbs and flour with coeliac-friendly ingredients, such as buckwheat breadcrumbs and corn or rice flour.

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