Recipes from
Tuscany

Travel to
Egypt

Torta di riso

• 150 GRAM FLOUR
• 75 GRAM BUTTER
• 100 GRAM SUGAR
• 1 CUP RICE FOR RISOTTO
• 1 1/2 CUP MILK
• 1 CUP WHITE WINE
• GRATED RIND OF 1 ORANGE
• 2 EGGS
• 1 TBSP VANILLA SUGAR

• 200 GRAM SELF RAISING FLOUR
• 100 GRAM BUTTER, soft
• 100 GRAM SUGAR
• 3 EGGS
• 50 GRAM RAISINS
• 75 GRAM FIGS, chopped
• 50 GRAM DATES, chopped
• 50 GRAM DRIED APRICOTS, chopped

Mix the flour with the butter and 50 gram sugar and knead to a dough. Roll it out and line a greased round cake tin with the dough; put in the fridge for one hour. Bake the bottom 10 minutes in the oven at 180 degrees Celsius. In the meantime, bring the milk to the boil, add the rice and simmer for 20 minutes. Gradually during this period, add the wine. Stir often. Finally add the remaining sugar, the vanilla, the orange rind and the eggs and pour this mixture into the cake bottom. Bake 20 minutes At 200 degrees Celsius.

Beat the eggs and the sugar 5 minutes; add the butter and the flour and stir in the rest of the ingredients. Pour the batter in a cake tin and bake the cake in the oven, 10 minutes at 200 degrees Celsius. Turn the temperature down and bake 35 minutes At 160 degrees Celsius.