Step-by-Step Instructions

Cook the Rice:

In a saucepan, combine the milk, rice, lemon zest, vanilla, and a pinch of salt.

Simmer over low heat, stirring occasionally, until the rice is fully cooked and the mixture is thickened, about 30 minutes.

Allow it to cool for about 10 minutes.

Prepare the Batter:

In a large bowl, whisk together the eggs and sugar until pale and fluffy.

Gradually fold in the ground almonds, melted butter, and cinnamon (if using).

Combine:

Slowly incorporate the cooled rice mixture into the egg mixture. Ensure it’s well blended but avoid overmixing.

Bake:

Preheat your oven to 350°F (180°C). Grease and line your springform pan.

Pour the mixture into the prepared pan, smoothing the top with a spatula.

Bake for about 1 hour or until golden brown and a toothpick inserted in the center comes out clean.

Cool:

Let the cake cool in the pan for 20 minutes before transferring it to a serving plate.

Serve:

Dust with powdered sugar and slice into wedges. Serve warm or at room temperature.

Variations and Tips

Gluten-Free: This recipe is naturally gluten-free as it uses rice instead of flour.

Nut-Free: Replace ground almonds with the same quantity of cornstarch for a similar texture.

Dairy-Free: Substitute milk with almond or oat milk and butter with a vegan alternative.

Flavor Additions: Add orange zest or a splash of rum for a unique twist.