• 1¾ pt / 990 ml milk
• 6 oz / 170 g arborio rice
• pinch of salt
• 5 oz / 140 g sugar
• 2 oz / 60 g blanched almonds
• 3–4 bitter almonds (optional)
• 2 eggs, separated
• grated zest of 1 lemon
• 2 oz / 60 g candied citron and orange peel, diced
• 1 oz / 30 g pinenuts
• 1 tsp vanilla essence
• fine dry breadcrumbs
• 4 tbsp maraschino (optional)
• icing sugar (optional)

Boil the milk in a heavy saucepan, add the rice, salt and half the sugar, and simmer gently for 20–30 minutes, stirring occasionally, until the rice is tender and the milk absorbed. Let it cool. Toast the almonds under the grill, and chop them finely. Beat together the egg yolks and the rest of the sugar, then add the rice, lemon zest, candied peel, pinenuts, almonds and vanilla essence. Beat the egg whites until stiff and fold in.

Butter a 10 in / 25.5 cm.springform tin and coat the inside with breadcrumbs. Pour in the rice mixture and bake in a preheated oven at 170°C / 325°F / Mark 3 for about 1 hour, until brown on top. Let the cake cool, then prick it all over and pour on the maraschino, if using. Leave for 24 hours, then turn out, and, if you wish, dust all over with icing sugar before serving.