Bolognese Rice Cake: An Italian Easter Dessert Made Simple (VIDEO)

Enjoy a Taste of Italy With This Rice Cake Recipe: Bolognese Rice Cake.

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You probably fondly remember visiting Italy and sampling the delicious traditional foods. Well, now you can recreate one of those tasty treats right at home! This easy rice cake recipe will transport your taste buds back to Bologna without having to book a flight. With just a few simple ingredients, you can whip up this naturally gluten-free cake that’s creamy, light, and perfect for any occasion. Read on to discover how to make an authentic Italian dessert using things you likely have in your pantry already. Get ready to enjoy a taste of Italy with this yummy rice cake!

What is Torta degli Addobbi Cake?

Bolognese rice cake or Torta degli Addobbi cake, also known as the “Rice Cake of the Sacred Ornaments”, is a traditional dessert from Emilia-Romagna, Italy. This rich and creamy rice cake is flavored with almonds and Alchermes liqueur, creating a delightful and fragrant treat. It is a beloved dessert in northern Italy, known for its simplicity and delicious taste, usually served during Easter time.

Bolognese Rice Cake: The History

The rice cake is a traditional recipe beloved by all the people of Bologna. Historically, it was called Torta degli Dodobbi after the religious festival for which it was traditionally prepared.

What is the Festa degli Dodobbi?

During the late Middle Ages and early Renaissance period, heretical theories emerged that questioned the role of Jesus in Catholic liturgy. As a result, the Church alternated between excommunications and celebratory moments, with the goal of maintaining steadfast faith among the people using a system of both discipline and reward. In 1264, Pope Urban IV established the feast of Corpus Christi (from the Latin Body of the Lord).

The celebration of Corpus Christi in Bologna took the name of Festa degli Domini due to the streets involved in the procession being decorated. Since the 15th century, rice cake was prepared and offered on the occasion of this celebration, earning the name of the festival. In 1566, the cardinal of Bologna, Gabriele Paleotti, reorganized the event.

In the evening, the city was illuminated with candelabras and wax lights adorning balconies, terraces, and porticoes. While religious functions marked the celebration of the Decorations during the day, the evening festivities were enjoyed by crowds in the streets, drinking wine and eating rice cake.

Slices of the decorated cake could be purchased from any of the sweet stalls accompanying the religious event and consumed as street food.

Italian Rice Cake or Torta degli Addobbi Cake, From its Origins to Today

Over time, the grandeur of these celebrations diminished, with the rice cake tradition enduring. Naturally, the 15th century version differed significantly from the modern rendition. Traditional rice cake would not have included amaretti biscuits and almond liqueur, which are now considered classic flavors. In ancient times, it was an expensive dessert due to ingredients like sugar, almonds, and candied citron being less accessible. During the 20th century, the ingredients became more affordable and the recipe evolved into its current form. After World War II, rice cake had already become a holiday cake (Christmas and Easter) in Bologna.

Today, rice cake can be found year-round in the city’s bakeries, while primarily remaining a dessert for special occasions, especially favored by families during the Easter period.

A Classic Italian Gluten-Free Dessert: The Bolognese Rice Cake Ingredients

There are various versions of the Bolognese rice cake. In some versions, you can find lemon peel or candied citron, while others contain chocolate chips or raisins. My version of rice cake is taken from grandmother’s notes and represents the simplest and most expedient preparation.

Forget what you know about heavy, butter-laden cakes. The Bologna rice cake is a light and creamy gluten-free treat that’s perfect any time of year.

To make this simple delight, you’ll need these ingredients:

• Whole Cow Milk: The base of the recipe, whole cow milk, is used to cook the rice until it’s creamy and tender. It adds richness and a smooth texture to the rice cake.
• Rice (Carnaroli or Arborio): Arborio or Carnaroli rice, with its high starch content, is essential for creating a creamy consistency in the cake. The rice absorbs the milk and other flavors while providing a chewy texture.
• Almonds: Almonds contribute a nutty flavor and a slight crunch to the rice cake. They add a delightful texture and enhance the overall taste of the dessert.
• Amaretti Cookies: These traditional Italian almond-flavored cookies provide a sweet and slightly bitter taste to the cake. They also add texture and depth of flavor, making the dessert more interesting. In this recipe I used Amaretti cookies of Matilde Vicenzi.
• Granulated Sugar: Used for sweetness, granulated sugar not only sweetens the rice cake but also helps in caramelization and browning during baking, adding a beautiful golden crust.
• Eggs: Eggs act as a binding agent, helping to hold the ingredients together and giving structure to the cake. They also contribute to the richness and moistness of the dessert.
• Alchermes Liqueur (or Almond Liqueur or Rum): Alchermes liqueur infuses the cake with a flavorful and aromatic note. It adds a hint of sophistication and depth to the dessert, enhancing its overall taste.

NOTE: This recipe is also suitable for children, as the alcohol evaporates completely during cooking.

How to Make Creamy, Delicate Bologna Rice Cake

Cook the Rice

Place the milk and rice into a saucepan. Cook over low heat, stirring occasionally, until the rice absorbs all the milk. Or rather, when you turn off the stove, the rice and milk should have a soft consistency, like pudding. Remove from heat. Transfer to a large bowl and allow to cool completely.

Add the other ingredients

Meanwhile, blend the almonds in a food processor until finely ground. Then add the Amaretti biscuits and blend again until a fine powder is formed.
Preheat the oven to 180°C/356°F with the static heat function. Lightly grease a 22 cm springform pan and set aside.

Once the rice mixture has cooled slightly, add the remaining ingredients. Add a pinch of salt and the sugar. Stir in the almond-amaretti powder mixture.

Add the eggs one at a time, stirring thoroughly between each addition. Stir in the Alchermes liqueur.

Bake

Bake for approximately 45 minutes, or until set and lightly brown.

Chill and Slice

Remove from oven and allow to cool fully at room temperature, then cover and refrigerate overnight. The following day, cut the cake into squares or diamonds. Dust with powdered sugar before serving.

A Perfectly Balanced Dessert

Your creamy Bologna rice cake is ready to enjoy! Simple, delicious, and perfect for Easter or any springtime celebration. Made with all natural ingredients and naturally gluten-free, this classic Italian dessert is sure to become a favorite for rice cake fans and newcomers alike.

Watch Italian Rice Cake Video Tutorial

Frequently Asked Questions About Italian Rice Cake Recipes

Can I use any type of rice?

For the lightest, most delicate texture, use a starchy rice like Arborio or Carnaroli, which are typically used to make risotto. These varieties have a high starch content, which gives the cake an almost soufflé-like quality. Avoid less starchy varieties like jasmine or basmati rice.

Do I need special equipment?

The only equipment required is a saucepan, a mixing bowl, a powerful blender or food processor and a springform pan. The springform pan, with its latching sidewall ring, is ideal for this cake. It allows the cake to rise evenly while baking and makes it easy to remove once cooled. If you don’t have a springform pan, you can also use a deep cake pan, but you may need to gently loosen the edges with a knife to remove the cake.

How do I prevent the cake from becoming dry?

A few tips will ensure your rice cake stays light and moist:

• Don’t overbake the cake. Check for doneness at 40 minutes. The center should still wobble slightly.
• Brush the top of the cake with milk once removed from the oven. This will prevent drying and cracking.
• Allow the cake to cool completely, at least 4 hours or overnight, before serving. This allows the cake to firm up and the moisture to distribute evenly.

Italian Rice Cake Storage Instructions

Store any leftovers covered in the refrigerator for 1 week. I suggest not freezing the rice cake, because it risks losing its creamy texture.