THE RICE CAKE WITH APPLES

I have called it the house cake several times, this preparation that I had never had the opportunity to re-photograph but above all to re-tell you about it. I wanted to take a tour of Denmark with you today and how could Ris a l’amande not come to mind? A homemade sweet that all the children of northern Europe know – and in some ways also we Italians because milk rice is also very popular in our peninsula – and which is consumed especially during the Christmas period. Simple and tastes of party is a bit of the motto of this whole trip, which did not demand anything but this: essentiality, simplicity. Genuineness. So I decided to decline this version without using apples and close, as happens in the classic preparation of Ris a l’amande, with raspberry jam or berries. Then instead after trying it (and also photographing it but I was not completely convinced) I decided to take a step back and go back to apples. However, add the almonds reduced in flour (almonds are the main ingredient of ris a l’amande).

So I don’t know where we are. Let’s say between Denmark and my home? A magical place not accessible to everyone, which I hope you will like. I have already prepared some slices of this marvel with a nice steaming teapot.
Ingredients: brisée (210 grams of flour and 110 grams of very cold butter and a pinch of salt), a liter of whole milk, 300 grams of rice for risotto, 3 Golden apples or rennet, a teaspoon of vanilla and one of cinnamon, grated zest of two lemons, 50 grams of butter, 50 grams of almonds crumbled into flour, 170 grams of sugar, 6 egg yolks, powdered sugar and the classic and everlasting pinch of salt.

Prepare the shortcrust pastry and put it in the fridge. Cut the apples into slices not too thin and leave to macerate for ten minutes in the lemon juice. Cook the rice in milk (with a pinch of salt, vanilla and cinnamon) until the rice has absorbed it all. Let it cool down. Put the grated rind of the lemon (and if you have an orange too) and the almond flour. And when it is cold add the sugar, butter and egg yolks.

Roll out the shortcrust pastry with a well floured rolling pin on a baking sheet with parchment paper. Place the slices on top across the entire surface. Pour the rice and bake at 200 for about 40 minutes; until everything is golden and cooked. Go for powdered sugar.

* it is also very good with the pastry instead of the brisée
What have you been missing these days? Donna Hay’s almond and pear cake, the vegan cake with orange juice, the fragrant glazed carrot cake, the brioche twisted with cinnamon and much more. Follow the entire Easter tour. Start the journey again because I am always waiting for you!

Leave a Reply

Your email address will not be published. Required fields are marked *