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Torte Di Russo Recipe

Ingredients

How to make it

  • Combine milk, sugar, salt and lemon zest in a pot and bring to a boil over moderate heat.
  • Stir in rice and simmer uncovered on lowest possible setting for 3 hours stirring occasionally.
  • Set aside to cool completely.
  • Beat rice mixture into the eggs adding it a little at a time until combined.
  • Stir in almonds, citron and rum until thoroughly combined.
  • Generously butter bottom and sides of rectangular cake pan and coat with bread crumbs.
  • Pour batter into cake pan and bake at 350 for 1 hour then cool on wire rack on invert onto platter.
  • Store in refrigerator for up to 3 days or at room temperature for 24 hours before serving.

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The Cook

chefmeow Garland, TX

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