Prep: 10min

Cook: 1hr 20min

Serves 6 to 8

Fragrant with lemon and sweet with almonds, this is almost a sweet rice pudding in cake form. Make it a day in advance so that you have nothing to do on the day except cut it into wedges.

1 litre milk

150g sugar

250g risotto rice, eg, arborio

3 eggs

75g ground almonds

100g candied peel

1tsp vanilla extract

1tbsp lemon juice

1tbsp rum or brandy

2tbsp icing sugar

METHOD

Combine milk and sugar in a saucepan and bring to the boil. Add the rice and simmer gently, uncovered, for 40min or until the rice has absorbed the milk. (Depending on your rice, you may need to add a little more milk.) Cover, and allow to cool.

Heat oven to 180C. Lightly oil a 25cm cake pan with removable base. In a large bowl, beat the eggs well. Add the cooled rice, ground almonds, candied peel, vanilla, lemon juice and rum and stir well. Pour into the pan and bake for 40min or until firm in the centre. Cool in the tin, then turn out and dust with icing sugar.

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