RICE CAKE WITH LEMON AND ALMONDS

Serves 8 Prep 15 min

Cook 40 min Bake 40-45 min

5 cups (1.25 L) milk

2/3 cups (160ml) castor sugar

12/3 cups (410ml) Arborio rice

pinch of salt

1 lemon rind

3 eggs

100g ground almonds

100g mixed citrus peel

1 tsp (5ml) vanilla essence

3 tbsp (45ml) lemon juice

zest of 1 lemon

2 tbsp (30ml) brandy

icing sugar, to serve

whipped cream, to serve

Place the milk and sugar in a saucepan and bring to the boil. Add the rice, salt and lemon rind and simmer gently over medium-low heat, stirring occasionally for 50 minutes or until the rice is very soft and all the milk is absorbed. Remove the peel and allow to cool.

Preheat the oven to 180ºC and lightly grease a 25cm spring-form cake tin.

In a large bowl, beat the eggs well using a wooden spoon. Add the cooled rice, the almonds, mixed peel, vanilla, lemon juice, zest and brandy. Mix well.

Pour the mixture into the prepared tin, spread evenly with a spatula and bake for 40-50 minutes or until the cake is firm in the centre. Cool in the pan then turn out.

Dust with icing sugar and serve with whipped cream.

#rice #cake #lemon #almond