Bostrengo (Traditional Cake with Cereals and Dried Fruit from the Marches Region)
- 1 lb Rice
- ⅝ lb sugar
- 3 eggs
- grated zest
- 7 oz pine nuts
- 7 oz chocolate
- 1 cup coffee
- 5 oz dried figs , finely chopped
- confectioners sugar
Cook the rice in salted water or milk, and mix in the sugar (some use honey), eggs, grated orange and lemon zest, raisins and pine nuts, grated chocolate or cocoa, dense coffee, dried figs finely chopped, and the rum or Alchermes.
Make a soft mixture and put over heat for a short time, to help it to blend, then add the rice drained when “al dente”, mix and put into an oven-dish. Bake in a moderate oven (350°F) for about an hour, or until a golden crust forms.
Remove from the oven, cool and serve in wedges whitened with powdered sugar.