Based on a 16th century Spanish “cheesecake” recipe, this dish combines classic flavors and ingredients of Spain in a unique way that will awaken your sleepy tastebuds.
This aromatic and richly textured torte is nutritious and thoroughly satisfying. It can be prepared ahead to any step in the process, or it can be made ahead completely and reheated.
Here’s a photo of the Alhambra Breakfast Torte below.
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
1 - 1oz packet regular (unflavored) instant oatmeal
Dusting of cinnamon (about 1/4 tsp)
2 Tbsp sliced almonds
2 - 6oz cups non-fat vanilla yogurt
1 Tbsp honey (or more to taste)
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.
Preheat the oven to 350 degrees. In a food processor bowl (or in a large mixing bowl with an immersion blender), beat the eggs, honey, cottage cheese, and spices until thoroughly blended. Add the rice and pulse until just blended.
Lightly coat the inside of a 9-inch square (or equivalent) non-stick baking pan with cooking spray. 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 allow to rest for 5 minutes.
Mix the yogurt with the honey. Divide into 4 pieces and serve with the yogurt poured over the top, or cut the torte into bars and serve with the yogurt on the side as a dip.
Serves 4 - 6.
Please join us tomorrow to read the latest Fish For Friday Recipe of the Week Recipe, Vietnamese Caramel Shrimp (Tom Rim).
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