Rice and Orange Cake

INSTRUCTIONS

• 1
  Line the bottom of a 24 cm diameter springform pan with parchment paper and grease the sides with butter and dust with flour or shredded coconut.
• 2
  Blanch the lemon and oranges: Wash them, scrub with a brush, and pour boiling water over them 3 times to remove wax and other impurities. Grate the yellow and orange zest (each separately) from them using a fine grater, and squeeze 100 ml of juice from one orange.
• 3
  Soak the raisins in the orange juice.
• 4
  In a heavy-bottomed pot, mix both sugars and lemon zest into the milk, add the rice, and cook over low heat until the rice absorbs most of the liquid. The rice must remain semi-soft and creamy. Let the cooked rice cool.
• 5
  Separate the eggs into whites and yolks; whisk the whites with salt into stiff peaks. Mix the yolks into the cooled rice along with the orange zest and raisins, including the orange juice. Finally, carefully fold in the egg whites.
• 6
  Pour the batter into the prepared springform pan and bake for 50 minutes in an oven preheated to 170°C. Can be served warm or cold.