Cook the rice in boiling salted water for 14 minutes, strain and leave to cool on a large baking tray. Mix 100 g Gorgonzola cheese
and 2 well-beaten egg whites (keep the remaining egg yolks to one side) together with the cold rice. Line a cake tin (24 cm) with a sheet of baking paper, spread the rice mixture evenly over the top, carefully levelling it off with the help of a wet spoon. Place in a pre-heated oven at 200°C for 15 minutes.
Clean the courgettes, slice them and sauté in a pan with some extra virgin olive oil, the lavender and the herbes de Provence; season with salt and pepper. Toast the pine nuts in a small pan.
Whisk the eggs together with the cream and season with salt and pepper; add the courgettes and the remaining gorgonzola, cut into small pieces. Spread the egg and courgette mixture over the rice base, spread over the open flowers, forming a floral decoration and sprinkle over the toasted pine nuts.
Cover the cake tin with some foil and cook in a ventilated oven at 180°C for around 45 minutes.