The rice pie or decoration cake is a typical Bolognese dessert prepared during the Easter festivity.
This simple dessert has ancient origins; it was already prepared in the 1400s, a cake without flour and yeast.
Like all traditional desserts, it has many variations: some don’t use candied fruits, some add cinnamon, some also add crumbled amaretti, and some brush the warm cake with rum or amaretto liqueur.
The rice cake is also called decoration cake because it was traditionally prepared during the Decoration Feast, established in 1470 for the tenth anniversary of a parish where it was customary to display colored drapes on the windows, as a sign of festivity. On this occasion, parishioners’ homes were open to visits from friends and acquaintances.
For this occasion, the rice cake was prepared and offered cut into small pieces, each one pierced with a toothpick. The event was during the Easter period.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6/8 persons
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the rice pie or decoration cake:
- 4 1/4 cups whole milk
- 7 oz Arborio rice
- 1/2 organic lemon (zest)
- 1/2 vanilla bean
- 3/4 cup granulated sugar
- 2 medium eggs (at room temperature)
- 2 medium yolks (at room temperature)
- 3/4 cup almond flour
- 3/4 cup candied citron
- as needed butter (to grease the pan)
- as needed bread crumbs
- as needed powdered sugar
Tools for the rice pie or decoration cake:
- 1 Saucepan
- 1 Non-stick baking pan
- 1 Spatula
Steps for preparing and baking the rice pie or decoration cake:
In a saucepan, place the whole milk, add the organic lemon zest (only the yellow part as the white part is bitter) and the vanilla bean, bring to a boil, then add the rice and cook over medium heat until all the milk has been absorbed (about 30 minutes), let it cool well.
When the rice is cooked and cooled, place it in a large bowl, add the sugar and mix it with a spatula or whisk with the cooked rice, then add the eggs one at a time and the almond flour (if you have whole almonds, you can finely grind them in the mixer).
Mix the batter well, and when it is homogeneous, add the candied citron cut into small pieces and blend them into the mixture.
Grease a rectangular pan 10×12 inches and then coat with breadcrumbs, pour in the mixture, level it well with the back of a spoon, and bake at 320°F for about 60 minutes. Halfway through cooking, cover with a sheet of aluminum foil to prevent the top from becoming too dark.
Once done baking, let the cake cool and dust it with powdered sugar, then serve it cut into diamonds or squares.
FAQ (Frequently Asked Questions)
How can the cake be stored?
It can be stored for 2/3 days under a glass dome or in an airtight container.
