Bostrengo – No Ordinary Little Rice Cake from Le Marche
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 Sponge Pans
Bostrengo is a winter rice cake that is scrumptious served as a sweet pick-me-up when you wake to a cold damp squib of a day
  • 250 g Rice (cooked)
  • 150 g Honey
  • 1.5 Eggs
  • Zest from ½ Orange & ½ Lemon
  • 150 g Fresh Breadcrumbs soaked in milk
  • 100 g Raisins
  • 1.5 liqueur glasses of Dark Rum
  • 3 espresso-sized cups of Coffee
  • 75 g Dried Figs, finely chopped
  • 75 g Polenta
  • 75 g Plain Flour
  • 100 g Unsweetened Cocoa Powder
  • 1 tablespoon Olive Oil
  • 500 g Apples or Pears cut into cubes or slices
  1. Preheat the oven to 170 C.
  2. In a large saucepan on a low heat make a paste from the honey, eggs, orange and lemon zest, breadcrumbs, raisins, rum, coffee, chopped dried figs, polenta, flour, cocoa powder, olive oil, apples and pears cut into cubes or slices.
  3. Add the cooked rice to the mixture (that you have previously cooked in water or milk or have as a leftover) and mix thoroughly.
  4. If the mixture is too thick, add a little warm milk to dilute everything.
  5. Grease 2 sponge pans and divide mixture evenly and bake at a moderate heat (170 C) for about an hour.
  6. Once cool sprinkle with icing sugar.
Recipe by Travel, food and folklore blogging adventures of a MidLifeMum at