Rice and Orange Cake

Line the bottom of a ∅ 24 cm cake pan with baking paper, and grease the sides with butter and dust with flour or shredded coconut.

Blanch the lemon and oranges: Wash them, scrub with a brush, and pour boiling water over them 3 times to remove waxing and other impurities. Grate the yellow and orange zest (each separately) from them using a fine grater, and squeeze 100 ml of juice from one orange.

Soak the raisins in the orange juice.