RISOTTO CAKE WITH LEMON AND ALMONDS
| 1 litre milk | 4 eggs |
| ½ cup of sugar | 3 tablespoons ground almonds |
| grated rind of 1 lemon | 3 tablespoons candied peel |
| 1 cup arborio rice | 2 tablespoons brandy |
Combine milk, sugar and lemon in a saucepan and bring to the boil. Add rice and simmer gently, uncovered, for 40 to 50 minutes or until the rice has absorbed the milk. (Depending on your rice, you may need to add up to another half-cup of milk.) Remove from heat, cover, and allow to cool.
Heat oven to 180º C. Lightly oil a 25 cm cake pan with a removable base. In a large bowl, beat the eggs well. Add cooled rice, ground almonds, mixed peel and brandy and stir well. Pour into pan and bake for 1 hour or until cooked. To test, pierce cake with a wooden skewer – if it comes out dry, the cake is cooked.
Serve with poached fruits and cream while still warm, or cool to room temperature, dust with sifted icing sugar, and cut into wedges.
Serves 8