Rice and Almond Cake

Ideal for Lactose Intollerance!

Ingredients
100 gr rice
1/2 l of soy milk
150 gr vanilla sugar

25 gr pine nuts
50 gr almonds, peeled
20 gr Amaretto Almond Liqueur
1 organic lemon
3 eggs

Wash the rice in running cold water. Boil the rice in the soy milk and let it cool down. Beat the egg yolks with the sugar. Whip the whites untils stiff and add it into the eggs. Add the pine nuts, the ground almonds, the lemon rind, the Amaretto and the rice to the mixture. Pour the mixture in a silicon square/round cake pan and bake for about 40-45 minutes at 200°C.