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Gluten-Free Flourless Rice and Lemon Cake

Gluten-Free Flourless Rice and Lemon Cake

Hi Friends,

I hope all is well! Just a quick post to wish you a Happy Easter and share a recipe that seems perfect for the occasion!

The truth is that I had decided to make rice and lemon cake because on the 26th of March it was the anniversary of the birthday of Vittorio's mum, and he had told me that it was one of her favourite desserts, so I thought it would have been nice for him to eat a slice in her memory. Then, some of you told me that being flourless, it would have also been an ideal recipe for Jewish Pesach, so... here it is! I really hope you will like it...

The recipe is easy, although it takes a bit of time and elbow oil ;-) The first time I made it, I was satisfied with the flavour but not so much with its look. I had used brown sugar, so it was a bit too brownish and rustic, while today I used white cane sugar and the colour is more respondent to my likings :-) It can be made either as a cake or as muffins, up to you!

Here in Italy it will be the second quiet Easter with only few relatives, but I am sure it will be equally special. A time to treasure, during which we can leave all the troubles behind, and simply enjoy the good food and company we have been granted.

Here in Venice everything is still quiet and, like many other cities in Italy, we are now red zone again (I think it's for prevention, at least until a good part of the population gets vaccinated). I am sure you have heard the news that finally cruise ships have been banned from passing through Canale della Giudecca. Of course I am delighted, although I feel it should be correct to specify that the plan to (re-) excavate another canal called Vittorio Emanuele, which from Diga San Niccolò leads directly to Porto Marghera., still hasn't been abandoned... This operation would be extremely dangerous for the lagoon, so... victory still hasn't been totally achieved. But anyway, for now, we've made a step forward!!!

As for myself, all good. After Easter I am meeting a lovely artist based in Venice, so there will be new content for the blog, meanwhile... again, Happy Easter and warm regards from Venice!





Prep. Time: 60 minutes | Cook Time: 45/50 minutes | Tin 24 cm diameter


- 1 Lt milk*

- 200 gr risotto rice (like Arborio, Vialone Nano, or Roma)

- 3 eggs

- 150 gr cane sugar

- 80 gr peeled almonds

- the zests of 2 untreated lemon

*if you decide to replace milk with rice milk, use less sugar in the recipe


- Pour about 850 ml milk in a pot, simmer but don't boil, and when hot add the rice, 2 Tbsp sugar and a little bit of lemon zests. Keep stirring for about 40/45 minutes. When ready, pour into a bowl and let cool. While cooling the rice will absorb more liquid so when you are adding it to the dough, just add half cup of milk room temperature and mix.

- Grind the almonds until they are flour like and keep aside.

- Whisk eggs and sugar for 10 minutes, then start spooning in the rice cream with movements from bottom to top, add the rest of the lemon zest, more than half of your ground almonds and mix.

- Butter and flour a cake tin with some corn and almond flour and bake in an already hot oven at 180° for about 45/50 minutes. If the top gets brown just cover with a piece of foil.

- If you prefer to use muffin tins, bake for about 20/25 minutes (remember to check, times may change with different ovens!)

Garnish as you wish, I used almond flour and strawberries

If you like, you can add in the dough raisins or chocolate chips, or you can replace the lemon with orange zests.


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