Butter and flour a 9 x 2-inch cake pan. Line the bottom of the pan with a sheet of parchment paper and brush the top with melted butter. Set the pan aside.

Preheat the oven to 350F

1/2 cup raisins
1/4 cup orange liqueur or rum
4 cups milk
3/4 cup sugar
1 1/2 cups Arborio rice
Grated zest of 1 large lemon or orange
1/2 cup diced candied orange peel
1/2 cup slivered almonds
2 large eggs
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup heavy cream, plain yogurt or non fat sour cream

Put the raisins in a small bowl, pour the liqueur over them and allow to marinate at least 30 minutes before making the cake.

Slowly bring the milk to a boil in a saucepan, lower the heat, stir in the sugar, and the rice. Lower to heat to simmer, cover the pan and allow the rice to cook until all the milk is absorbed, about 25-30 minutes.

Transfer the rice to a large bowl and allow the mixture to cool to lukewarm. Stir in the raisins with the liqueur, zest, peel, almonds, eggs, and salt. Slowly stir in the heavy cream and mix well.

Transfer the mixture to the prepared pan. Place the pan in a larger pan and carefully pour enough hot water into the large pan to a depth of 1-inch.

Bake the cake until a skewer inserted in the center comes out clean but not dry.

Remove the cake pan from the water bath and cool it on a rack. Use a butter knife to loosen the cake around the edges of the pan and carefully invert the cake onto a serving dish. Remove and discard the parchment paper.

Serve the cake cut into wedges with a dollop of mascarpone cheese or whipped cream. Garnish with an orange segment or a strawberry.

The cake can also be made in a 11 x 8 x 2-inch buttered and floured glass pan. Cut into squares when the cake has cooled.