Orange Rice Cake | Citrusy and Creamy Dessert

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

Wash the lemon and oranges thoroughly, then blanch them three times with boiling water to remove wax and impurities. Grate the yellow zest of the lemon and the orange zest of the oranges (separately) with a fine grater, then squeeze 100 ml of juice from one of the oranges.

Soak the raisins in the freshly squeezed orange juice.