Saffron Rice Cake (Torta Di Riso Allo Zafferano) – Flavored with Sambuca & Almonds

Saffron Rice Cake

This indulgent cake truly melts in your mouth with deliciousness!  It has the luxuriousness of Arborio rice, saffron, Sambuca, and almonds melded together producing a texturous creamy center.  My inspiration began with a recipe found in an Italian cooking magazine.  A tweak here and there, and what started out as a recipe with almost half a dozen eggs, not mention over a quart of milk and butter is now a vegan delight that will titillate any discerning palate, vegan or not.

 

MY VEGAN VERSION

 

5 cups almond milk

¼ teaspoon coarsely crumbled saffron threads

Fine sea salt

1 cup Arborio rice

 

1/2 cup granulated sugar

½ cup confectioners sugar

1/2 cup blanched almonds, roughly chopped*

2 tablespoons Earth Balance or avocado oil

1 tablespoon Sambuca or other anise-flavored liqueur

Freshly grated zest of 1 lemon (or orange)

 

¼ cup granulated sugar

2-1/2 tablespoons Egg Replacer

¼ teaspoon cream of tartar

1/3 cup unsweetened plain almond milk yogurt

 

½ cup rice flour or brown rice flour

 

8-inch springform pan

Parchment paper

Earth balance

 

  1. In a medium saucepan, combine milk, saffron, and pinch salt.  Bring just to a boil, then stir in rice.  Reduce to a gentle simmer and cook, stirring frequently, until milk is fully absorbed and rice is tender and creamy, about 45 minutes.
  2. Transfer rice to a large bowl.  Stir in ½ cup granulated sugar, confectioners sugar, almonds, butter, Sambuca and Zest.  Let cool completely (about 30 minutes).
  3. Heat oven to 400 degrees with rack in middle.
  4. Grease bottom and side of the springform pan with butter and line with parchment paper.
  5. In a bowl, vigorously whisk together remaining ¼ cup granulated sugar, Egg Replacer, cream of tartar and yogurt for 2 minutes.  Gently fold into rice mixture.
  6. Gently fold rice flour into rice mixture.
  7. Pour batter into prepared pan, spreading evenly with a spatula.  Bake approximately 45 minutes, rotating once halfway through, until dark golden and tester inserted into center comes out clean.
  8. Cool 15 minutes in pan on wire rack.
  9. Release cake from pan.  Serve warm or at room temperature.
  10. Garnish with sprinkled powdered sugar, if desired.

 

* Put raw almond in saucepan and cover generously with water.  Bring to boil, and simmer for one minute.  Strain almonds and put in clean, dry dish towel.  Rub almonds in towel to release the skins.  Pop almonds out of skins.

 

NON-VEGAN VERSION

(Torta Di Riso Allo Zafferano)

from LaCucina Italiana magazine, March/April 2013 Issue, Page 71

5 cups whole milk

¼ teaspoon coarsely crumbled saffron threads

Fine sea salt

1 cup Arborio rice

¾ cup granulated sugar

½ cup confectioners sugar

1/3 cup blanched almonds, roughly chopped

1 tablespoon unsalted butter plus more for greasing cake pan

1 tablespoon Sambuca or other anise-flavored liqueur

Freshly grated zest of 1 lemon

5 large eggs, separated

 

9-inch springform pan

Parchment paper

 

  1. In a medium saucepan, combine milk, saffron, and pinch salt.  Bring just to a boil, then stir in rice.  Reduce to a gentle simmer and cook, stirring frequently, until milk is fully absorbed and rice is tender and creamy, about 45 minutes.
  2. Transfer rice to a large bowl.  Stir in ½ cup granulated sugar, confectioners sugar, almonds, butter, Sambuca and Zest.  Let cool completely (about 30 minutes).
  3. Heat oven to 400 degrees with rack in middle.
  4. Grease bottom and side of the springform pan with butter and line with parchment paper.
  5. In a bowl, vigorously whisk together remaining ¼ cup granulated sugar and egg yolks until thick and pale, about 2 minutes.  Stir into rice mixture.
  6. In a clean bowl, using a clean, dry whisk, beat egg whites to soft peaks, then gently fold into rice mixture.
  7. Pour batter into prepared pan, spreading evenly with a spatula.  Bake approximately 45 minutes, rotating once halfway through, until dark golden and tester inserted into center comes out clean.
  8. Cool 15 minutes in pan on wire rack.
  9. Release cake from pan.  Serve warm or at room temperature.

 

9 thoughts on “Saffron Rice Cake (Torta Di Riso Allo Zafferano) – Flavored with Sambuca & Almonds

  1. Hola Linda,
    thanks for including me in your exciting present and future.

    You look marvelous!!

    let me know when you are making samples to send out, as I am not often found cooking

    love ya,

    Bernice

  2. I can testify to how delicious your dishes are. I enjoyed both of pies. Thanks again. I always love & appreciate your dishes, whatever you’ve prepared for potlucks at places and in your old home. Thanks Linda!! G

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