Torta Di Rosa

Pour the chilled milk into a medium saucepan along with the vanilla pod and scraped out seeds, lemon peel and sugar.

Place the saucepan over a low heat and slowly bring the milk to a gentle simmer.

Add the rice and cook until well done, but not mushy, which should take about 30 minutes. Then set aside to cool.

Crush the amaretti biscuits to a powder (by hand or in a food processor).

Coarsely grind the almonds to a sandy rubble.

Remove the vanilla pod and lemon peel from the rice mixture.

Add the beaten eggs, candied citron, crushed amaretti, coarsely ground almonds and a pinch of salt. Stir the mixture well, then transfer to a large mixing bowl.

Preheat the oven to 180°C.

Let the mixture come to room temperature, stirring occasionally. Pour the mixture into a (23 x 23cm) baking tray lined with baking paper.

Place in the preheated oven for about 60–70 minutes. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready.

Leave the cake to rest in the warm oven with the door slightly ajar for a few minutes.

When the cake has reached room temperature, place it in the fridge for at least 5 hours before cutting into portions to serve.