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3-1/2 cups milk

3 strips orange peel

3 strips lemon peel

1 stick cinnamon

1 cup arborio rice

1/2 cup sugar

1-1/2 tablespoon unsalted butter to coat pan

5 large eggs, beaten

3/4 cup blanched almonds, toasted, chopped




Combine the milk, fruit peels, and cinnamon stick in a heavy saucepan.  Bring slowly to a simmer.  Stir in the rice, cover and cook over low heat until the rice is plump and tender, 20-25 minutes, stirring occasionally to be sure the rice does not stick.  The mixture will be a little soupy.  Remove the pieces of peel and cinnamon stick.  Fold in the sugar and turn the mixture out into a bowl to cool completely.


Preheat the oven to 350 degrees.  Toast the almonds on a bake sheet until they turn lightly brown, 8-10 minutes.  Coarsely chop them.


Generously butter a 9" springform mold.  Stir the eggs and almonds into the rice.  Pour the mixture into the mold and bake for 50-60 minutes.  A knife inserted 2" from the edge of the pan will come out clean when it is done.


Cool the cake on a rack.  Run a knife around the edge of the pan, release the sides, and unmold the torte onto a rack.  You can reverse it later onto a platter. Serve wedges in a pool of Caramel Sauce.


Yield: 10-12 servings


Early Preparation Tips:

* This torte can be made a day ahead, sealed tightly in a bag and refrigerated.  Rewarm it in a 325 oven for 20 minutes.







1 cup sugar

1/4 cup water

1/2 cup whipping cream

6 tablespoons unsalted butter, coarsely chopped




Heat sugar and water in a heavy saucepan slowly so that the sugar dissolves before it boils.  Cook over medium high heat brushing down the ring of sugar crystals around the pan with cold water.


Within 5 minutes the sugar syrup will begin to caramelize.  Take the pan off the heat when it is a light tan color,  and whisk in the whipping cream and butter.


Return the pan to low heat, stirring until the sauce is smooth.  Serve warm.  Reheat as needed.


Yield:1-1/2 cups