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

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.


AuthorLinda VoorhisCategoryCake, Dessert, VeganDifficultyIntermediate

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

Yields8 Servings

Part 1
 5 cups almond milk
 ¼ tsp coarsely crumbled saffron threads
 Fine sea salt
 1 cup Arborio rice
 ½ cup granulated sugar
 ½ cup confectioners sugar
 ½ cup blanched almonds, roughly chopped*
 2 tbsp Earth Balance or avocado oil
 1 tbsp Sambuca or other anise-flavored liqueur
 Freshly grated zest of 1 lemon (or orange)
Part 2
 ¼ cup granulated sugar
 2 ½ tbsp Egg Replacer
 ¼ tsp cream of tartar
  cup unsweetened plain almond milk yogurt
 ½ cup rice flour or brown rice flour
Extras
 1 8-inch spring-form 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.

11

* 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.

Ingredients

Part 1
 5 cups almond milk
 ¼ tsp coarsely crumbled saffron threads
 Fine sea salt
 1 cup Arborio rice
 ½ cup granulated sugar
 ½ cup confectioners sugar
 ½ cup blanched almonds, roughly chopped*
 2 tbsp Earth Balance or avocado oil
 1 tbsp Sambuca or other anise-flavored liqueur
 Freshly grated zest of 1 lemon (or orange)
Part 2
 ¼ cup granulated sugar
 2 ½ tbsp Egg Replacer
 ¼ tsp cream of tartar
  cup unsweetened plain almond milk yogurt
 ½ cup rice flour or brown rice flour
Extras
 1 8-inch spring-form pan
 Parchment Paper
 Earth Balance

Directions

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.

11

* 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.

Saffron Rice Cake (Torta Di Riso Allo Zafferano)

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*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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