Rice-Orange Cake

INSTRUCTIONS

• 1
  Line the bottom of a 24 cm diameter cake pan with baking paper, grease the sides with butter, and dust with flour or grated coconut.
• 2
  Steam the lemon and oranges: Wash them, scrub with a brush, and pour boiling water over them three times to remove wax and other impurities. Grate the yellow and orange layers of the peel finely (separately) and squeeze 100 ml of juice from one orange.
• 3
  Soak the raisins in the orange juice.
• 4
  In a pot with a thicker bottom, 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 should remain semi-soft and creamy. Let the cooked rice cool.
• 5
  Separate the eggs into whites and yolks, beat the whites with salt until stiff peaks form. Mix the yolks into the cooled rice along with the orange zest and raisins with the orange juice. Finally, gently fold in the egg whites.
• 6
  Pour the batter into the prepared cake pan and bake for 50 minutes in an oven preheated to 170°C. It can be served warm or cold.