Vegan torta di riso

Instructions

1. Preheat the oven to 180°C (360°F). Grease and line a 22 cm (8¾ in) springform cake tin with baking paper.
2. Bring a saucepan of lightly salted water to the boil and cook the rice for about 10 minutes, as you would pasta. Drain, then set aside. It should still be al dente.
3. Pour the soy milk into a small saucepan and add the bay leaf. Bring to the boil over a high heat, then remove from the heat and allow the bay leaf to infuse into the soy milk.
4. In a large mixing bowl, whisk together the egg replacer and water until fluffy, then add the sugar, custard powder, cinnamon, rum, zest, vanilla and a pinch of salt, and whisk again until well combined.
5. Remove the bay leaf from the soy milk. Add the warmed milk, blended tofu and the rice to the sugar mixture and stir by hand to combine. Pour into the tin and bake for 1 hour to 1¼ hours, or until golden brown with a few dark caramelised spots on top. It’s ready when a skewer inserted in the middle comes out fairly clean.
6. Allow to cool completely before cutting. This can be served at room temperature or cold.