Breads, Biscuits and Cakes Recipes - Cointreau Torte

Ingredients  

• Butter for greasing

• 25 ml/1 1/2 tbsp breadcrumbs

• 1.5 liters/2 1/2 pts/6 cups milk

• A pinch of salt

• 350 g/12 oz/1 1/2 cups short-grain (pudding) rice

• Grated rind of 1 orange

• 60 ml/4 tbsp caster (superfine) sugar

• 3 size 1 eggs

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 egg yolk

• 30 ml/2 tbsp chopped mixed (candied) peel

• 225 g/8 oz/2 cups toasted slivered almonds

• 45 ml/3 tbsp Cointreau

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Method:

1. Grease a 20 cm/8 in square baking tin (pan) and dust with the breadcrumbs. Put the milk and salt in a saucepan and bring to the boil.

2. Add the rice and orange rind, reduce the heat and simmer gently for 20 minutes or until the rice is just cooked but not too soft.

3. Remove from the heat. Stir in the sugar, whole eggs and butter and when blended, leave to cool.

4. When just warm, stir in the egg yolk, peel, almonds and liqueur. Turn into the prepared tin and level the surface.

5. Bake at 150°C/300°F/gas mark 2 for 45 minutes or until golden and a skewer inserted in the centre comes out clean.

6. Remove from the oven, leave to cool and serve cut into squares.