Cook the rice only to al dente and cool it before mixing. Keep the batter about 4 cm deep so the center has time to set.
Make ahead Bake ahead and cool fully before cutting. Keep the cooled cake covered in the refrigerator and bring individual portions out before serving.
Bostrengo
Prep 30 min · Cook 1 hr 15 min · Rest 1 hr 15 min · Serves 16 · Difficulty Medium
Method
Boil the rice in the 1500 ml water with the salt until al dente, about 12–15 minutes or as directed on the package. Drain and spread out to cool for 15 minutes. Meanwhile soak the raisins in the 300 ml lukewarm water for 10 minutes, then drain and squeeze gently.Boil the rice in the 6⅓ cups water with the salt until al dente, about 12–15 minutes or as directed on the package. Drain and spread out to cool for 15 minutes. Meanwhile soak the raisins in the 1¼ cups lukewarm water for 10 minutes, then drain and squeeze gently.
Heat the oven to 170°C. Line the pan with baking paper. Process the bread into crumbs. Chop the walnuts, figs and hazelnuts, keeping 20 g chopped hazelnuts separate for the finish.Heat the oven to 350°F. Line the pan with baking paper. Process the bread into crumbs. Chop the walnuts, figs and hazelnuts, keeping ¾ oz chopped hazelnuts separate for the finish.
In the large bowl mix cooled rice, bread crumbs and milk. Add the drained raisins, figs, walnuts, 60 g hazelnuts, beaten eggs, brown sugar, cocoa, chestnut flour, orange zest and Grand Marnier. Grate the peeled apple directly into the mixture and combine thoroughly.In the large bowl mix cooled rice, bread crumbs and milk. Add the drained raisins, figs, walnuts, 2 oz hazelnuts, beaten eggs, brown sugar, cocoa, chestnut flour, orange zest and Grand Marnier. Grate the peeled apple directly into the mixture and combine thoroughly.
Spread into the lined pan in an even layer about 4 cm deep. Bake for about 1 hour, until the center is set rather than wet. Cool in the pan for about 1 hour before cutting into sixteen squares; scatter with the reserved 20 g hazelnuts.Spread into the lined pan in an even layer about 1½ in deep. Bake for about 1 hour, until the center is set rather than wet. Cool in the pan for about 1 hour before cutting into sixteen squares; scatter with the reserved ¾ oz hazelnuts.
