Yield: 8 slices
Ingredients:
- 4 cups (950 ml) whole milk
- 1 cup (240 ml) arborio rice
- 1 cup (240 ml) sugar, divided
- 4 egg yolks
- 2 eggs
- ¼ cup (60 ml) melted butter
- 1 lemon, zest only
- ½ teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (120 ml) ground almonds
- ¼ cup (60 ml) candied lemon peel, chopped
- 1 teaspoon (5 ml) ground cinnamon
- ¼ teaspoon (1,25 ml) ground cloves
- ¼ cup (60 ml) maraschino cherry liqueur
Method:
Heat oven to 350 F (175 F).
Heat milk in a saucepan over medium-high heat, until just starting to boil.
Stir in arborio rice and ½ cup (120 ml) sugar and reduce heat to low. Cook, stirring periodically, until the rice has absorbed almost all of the milk.
Remove from heat and set aside to cool.
In a bowl, whisk together egg yolks, eggs, remaining sugar, melted butter, lemon zest, salt, and vanilla extract.
Make a batter by stirring the egg mixture into the cooled rice mixture until fully incorporated.
Fold in the ground almonds, candied lemon peel, cinnamon, and cloves, stirring until well combined.
Transfer batter to a greased 8-inch (20 cm) springform pan and bake for 20 minutes.
Remove from oven, cover with foil, then bake for another 15-25 minutes, until no longer wet in the center.
Let cool slightly at room temperature before removing the foil and the sides of the spring form pan.
While still warm, brush maraschino cherry liqueur over the entire cake.
Allow cake to cool and set.
Dust with icing sugar, cut into wedges, and serve immediately.
Buon appetito!
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