The Foodie Blogroll

Lemon Risotto Tea Cakes

Lemon Risotto Tea Cakes
Recipe adapted from here

This was such a delicious recipe. It was nice to have a "tea cake" or scone in which I like to refer to them as, with risotto in it instead of flour. This was such a flavourful little cake. It was perfect for breakfast. I wish I drank tea or coffee so I had something equally amazing to share this dish with, instead I just ate it as is. It was full of flavour from the lemon, and amazingly creamy from the risotto and the milk. I loved this!

Ingredients:
  • 3 cups soy milk milk
  • 1/2 cup Arborio rice
  • sea salt
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 4 tablespoons unsalted butter
  • grated zest of 2 lemons
  • 2 large eggs, separated, at room temperature
  • 1 tablespoon freshly squeezed lemon juice (or more if you like the taste of lemon!)
  • 2 tablespoon imitation rum
  • confectioner's sugar
Directions:

Rinse 3 quart sauce pan with water. Leave droplets of water clinging to the sides to help keep milk from sticking to the pan while cooking. Scald milk over high heat, turn heat down to medium just before the milk boils. Stir in rice and salt. Simmer, stirring regularly, for 10 minutes. Add butter and vanilla sugar. Simmer and stir for another 7 -10 minutes until rice is cooked, but not mushy. At this point, the liquid should resemble heavy cream. Transfer rice and cooking liquid to another bowl. Let cool for at least an hour. During this resting time, the rice will absorb most of the cooking liquid. After rice has cooled. Stir in egg yokes, grated lemon zest, lemon juice, and rum. In a mixing bowl, whisk egg whites until firm but not dry. Gently fold egg whites into the rice mixture. Scoop batter into muffin tins lined with paper. Place muffin tin in 375 degree oven for 20-30 minutes until cakes are a deep golden brown. An inserted toothpick should come out clean when the cakes are done. Cool on a wire rack for 10 minutes. Then remove tea cakes from their papers and continue cooling on a rack. (If you wait too long the papers will be stuck.) The cakes still look slightly loose at this point, but they will continue to firm up as they cool. Sprinkle generously with powdered sugar just before serving.

Enjoy!

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