LEMON RICE CAKE

Preheat your oven 180 deg C Spray a 22cm springform tin with cooking spray and sprinkle with polenta . Shake to discard excess poleta crumb. Bring 625 ml of milk to the boil and stir in 150gm of aborio rice and 1/4 tsp of salt. Reduce heat and simmer , stirring from time to time until the milk has been absorbed by the rice. Transfer to a bowl, allow to cool slightly , then stir in 30gm of ground almonds and the finely grated zest of 1 lemon . Beat 4 egg yolks and gradually stir them into the rice mixture and stir in 75 gm of castor sugar . Beat the 4 egg whites in a clean dry bowl until stiff peaks form , then fold into the rice mixture. Pour this into the prepared cake pan and bake for 30 minutes , or until a skewer inserted comes out clean . Cool completely on a wire rack , dredge with icing sugar and cut into wedges to serve .