Alhambra Breakfast Torte
Evoking the flavors of 16th century Spain
Alhambra Breakfast Torte
1-1/2 cups plus 2 Tbsp water
1/4 tsp salt
3/4 cups jasmine or basmati rice
1 tsp anise seeds
2 Tbsp golden raisins
6 dried Mission figs, chopped (approx. 1/3 cup)
2 large eggs
2 Tbsp honey
1 cup cottage cheese
1/8 tsp nutmeg, ground
1/4 tsp cinnamon, ground
1/8 tsp allspice
Oil
1-1oz packet regular (unflavored) instant oatmeal
Dusting of cinnamon (about 1/4 tsp)
2 Tbsp sliced almonds
2 - 6oz cups vanilla yogurt
1 Tbsp honey (or more to taste)
Preheat oven to 350 degrees.
Rinse and pre-soak the rice for 10-20 minutes. In a medium-sized saucepan, bring the water and salt to a boil. Stir in the rice, anise seeds,
raisins, and figs and return to the boil. Reduce heat to very low, cover, and simmer for 20 minutes. When rice is done, spread on a plate and let
cool.
In a mixing bowl, gently combine the eggs, honey, cottage cheese, and spices until thoroughly blended. Add the rice and mix until just blended.
Lightly oil the inside of a 9-inch square (or equivalent) baking pan. Sprinkle in the oatmeal and turn pan to coat the sides. Pour in the rice mixture
and spread evenly. Dust the top with cinnamon and sprinkle on the almond slices. Bake for 30-35 minutes or until firm. Remove from oven and rest for 5
minutes.
Mix the yogurt with the honey. Divide torte into 4 pieces and serve with the yogurt poured over the top, or cut into bars and serve with yogurt on the
side as a dip. Serves 4-6.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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