Breads, Biscuits and Cakes Recipes - Torta di Riso al Grand Marnier

Ingredients  

• 1.5 liters/2 1/2 pts/6 cups milk

• A pinch of salt

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• Grated rind of 1 lemon

• 60 ml/4 tbsp caster (superfine) sugar

• 3 size 1 eggs

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

• 1 size 1 egg yolk

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

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

• 45 ml/3 tbsp Grand Marnier

• 30 ml/2 tbsp dried breadcrumbs

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Method:

1. Place the milk and salt in a heavy pan. Bring to the boil, add the rice and lemon rind.

2. Reduce the heat, cover and simmer for 18 minutes, stirring occasionally.

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

4. When just warm, beat in the egg yolk, peel, nuts and liqueur. Turn into a buttered 20 cm/8 in cake tin (pan), coated in the breadcrumbs.

5. Smooth the surface and 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. Leave to cool in the tin, turn out and serve just warm.