My Nonna's Italian lemon rice Easter cake (adapted to be GF DF RSF)

When I first went gluten and dairy free well over a decade ago I thought my life was over. Dramatic I know, and absolutely not the reaction I had a few years later when I cut out so much more in order to support my healing journey and live an overall healthier lifestyle. (I did that happily- zero complaints). 

Back in the early days of cutting out G/D as a young 20-something who grew up eating the most delicious homemade Italian food, who lived for sneaking a slice of bread to dip in the sauce as it cooked on the stove every Sunday morning, who always went for pasta seconds and devoured all the Italian cookies and goodies at every family party or holiday, I felt I was losing not only a part of the joy of food I loved, but a piece of my culture.

And back then, GF/DF options were not only hard to come by but they often lacked flavor and were packed with unhealthy ingredients- I usually didn't even bother. Luckily, things have taken a turn for the better now and there's an abundance of delicious, healthy options available. This lifestyle is in by no means difficult nor a burden. 

At the same time, I do miss the cultural and familiar flavors and “recipes” passed down through the generations every now and then, so a few years ago I adapted my Nonna’s Easter rice and lemon cake to be GF DF RSF and it’s divine!

Talia’s rice and lemon Italian “Easter cake” [GF-DF-RSF] 

Ingredients [all organic] 

For a 6” spring-pan size

Recipe can be doubled for extra height (I do this). Cook time will differ (apx 1hr 15 min or slightly less depending on oven. Test knife should pull out with some residue and not be totally dry.

Notes: I don’t like my desserts overly sweet so I use less sweetener than average usually. For a slightly sweeter taste, I suggest doubling the sugar amount. 

For crust

• 1/4 teaspoon baking powder

• 1 cup almond flour

• 2 teaspoons of maple sugar (if you don’t have maple sugar, use coconut sugar or maple syrup)

• 1 TBSP virgin coconut oil, room temp + extra for greasing

• 1/2 teaspoon vanilla extract

• Zest of 1/2 an orange

• Pinch of salt

For filling

• 8oz Kite Hill Ricotta

• 2 room temperature eggs, yolks and whites separated 

• 2 TBSP plus 1 TBSP grade-A maple syrup, seprated

• 1/4 - 1/2 of an orange zested

• 1/4 - 1/2 of a lemon zested

• 2 TBSP juice from a fresh orange

• 1/2 teaspoon vanilla extract

• 1/4 - 1/2 cup cooked long-grain white rice (This is a personal choice on how rice-y you want your pie. I use 1/4 cup.)

• Tapioca starch for dusting (Tapioca starch is flavorless. Use as much or as little as you like)

Directions

• Heat oven to 350 degrees

• Lightly grease bottom and sides of 6” spring-pan with coconut oil

For crust

• In a small food processor, combine almond flour, baking powder, pinch of salt, and maple sugar until mixed well

• Add coconut oil, vanilla extract, and orange zest. Mix until well blended and a thick paste like texture forms (It shouldn’t be too wet. If it is, add a bit more almond flour)

• Press into the bottom of the spring-pan, lightly working the crust up the sides of the pan

• Set aside

For filling

• In a bowl, whip the egg yolks and 2 TBSP of maple syrup with handheld mixer on low until creamy

• In a separate bowl, whip the egg whites and 1-2 TBSP of maple syrup with handheld mixer on medium until white and fluffy

• Add the ricotta, orange zest, lemon zest, juiced orange, and vanilla extract to the egg yolk mixture. Blend until creamy.

• With a silicone spatula, gently stir in the egg white mixture

• Fold in the rice

• Pour into pan, giving the pan a little shake to spread the mixture evenly.

• Bake in middle rack for 45-50 minutes. To test if ready, give the pan a little shake. The filling shouldn’t jiggle.

• Let cool

• Dust top with tapioca starch using a fine mesh sieve

• Enjoy!