Fruit rice torte

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 12
Servings 8


  • 750
    cooked rice
  • 125
  • 1
  • 15
    fine biscuit crumbs
  • 60
    toasted almonds
  • 125
    chopped glacé fruit
  • 420
    pineapple rings, well drained
  • 2
    eggs, separated
  • 1
    each lemon and orange, grated rind
  • 50
    sherry or any fruit liqueur
  • 250
    whipped cream
  • cherries for decoration


1. Bring the rice, sugar and milk to the boil. Turn down the heat and allow to simmer until all the milk is absorbed. Allow to cool. 2. Thoroughly grease a 20 cm cake tin and sprinkle with biscuit crumbs until the sides and bottom are evenly coated. 3. Fold the almonds, glacé fruit, chopped pineapple rings (retain 2 rings for decoration), beaten egg yolks and rind into the rice mixture. 4. Beat the egg whites until stiff peaks are formed and lightly fold into the rice mixture. 5. Spoon into the prepared cake tin and bake at 180 ºC until the cake is golden brown and set. Allow to cool in the tin then prick all over with a thin skewer and sprinkle with sherry. 6. Allow to stand overnight, then remove from tin and decorate with pineapple rings, cherries and whipped cream. (Dried or canned fruit may be used instead of glacé fruit. If using canned fruit, make sure the fruit is well drained.) 7. Whip cream and decorate.

Read more on: starch  |  bake

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