Spicy Rice Cake
- 1 ¼ lb all-purpose flour
- ½ lb sugar
- ⅝ lb butter
- 2 eggs
- 2 egg yolks
- ½ lemon zest , grated
- 1 pinch baking soda
Make a dough with the ingredients. Knead well and leave to rest for 20 minutes. Meanwhile, prepare the filling. Bring the milk to the boil with half the sugar and then pour in the rice.
When cooked, add the chocolate powder, raisins, pine nuts and candied fruit and the grated rind of a lemon. Leave to cool. Roll out the dough, which should be 0.2 inch thick and spread over the bottom of a cake pan, letting it protrude over the rim.
Put in about 1.2 inches of filling and with the dough extending over the rim, shape some peaks as decoration all round the cake pan.
To taste, in the center, the filling can remain open, or it can be decorated with strips of dough.
Brush with beaten yolk the rim of the tart and the strips of dough if used.
Bake in a hot oven (400°F) for 20 minutes.
When it has cooled, dust the tart with powdered sugar.