This indulgent cake truly melts in your mouth with deliciousness! It has the luxuriousness of Arborio rice, saffron, Sambuca, and almonds melded together producing a texturous creamy center. My inspiration began with a recipe found in an Italian cooking magazine. A tweak here and there, and what started out as a recipe with almost half a dozen eggs, not mention over a quart of milk and butter is now a vegan delight that will titillate any discerning palate, vegan or not.
* Put raw almond in saucepan and cover generously with water. Bring to boil, and simmer for one minute. Strain almonds and put in clean, dry dish towel. Rub almonds in towel to release the skins. Pop almonds out of skins.