The torta degli addobbi, or Bolognese rice cake, is a traditional dessert prepared for Easter. It’s a moist cake rich in almonds, amaretti and candied fruit with a rice base cooked in milk. The cake takes its name from the Feast of Corpus Domini, which in Bologna is called the Festa degli Addobbi, because of the custom of decorating the streets along the procession route with colorful drapes on the windows. Historically, on the day of the feast parishioners’ homes were open to neighbors, who were offered this rice cake, usually cut into small diamonds. In honor of that tradition, today the Bolognese rice cake has become known as the “torta degli addobbi.” Bologna even has an original recipe registered with the Chamber of Commerce, but every family has its own version; the one below is how my friend Chiara’s grandmother, a real Bologna native, prepares it — with amaretti, candied citron and almonds. Now let’s go to the kitchen to discover how to make grandma’s torta degli addobbi. Before we start, as always I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!

Ingredients to make the Torta degli Addobbi

4 1/4 cups milk
1 cup rice (Carnaroli or Arborio)
1 teaspoon vanilla extract
3/4 cup sugar
to taste lemon zest
3.5 oz almonds
3.5 oz candied citron
3.5 oz amaretti
3.4 fl oz amaretto (liqueur)
4 eggs (medium)

Tools

Pot
Parchment paper
Baking pan 9 1/2 in

Steps to make the Torta degli Addobbi

Bring the milk almost to a boil, add large pieces of lemon zest and the vanilla extract, then add the rice. Cook over very low heat until almost all the liquid has been absorbed by the rice. This should take about 30 minutes; stir frequently and add the sugar a little before turning off the heat, then cook for a couple more minutes. Transfer the rice to a bowl, let it cool, then place it in the refrigerator for 8–12 hours (the rice will thicken as it rests).
Blend the almonds to a flour; for best results, I recommend freezing them for 20 minutes and then blitzing them while cold. Add the almond flour to the rice, then mix in the chopped candied fruit and the finely crumbled amaretti, combining everything well.
Add the eggs, mix thoroughly and pour the mixture into a pan lined with parchment paper. Bake for 1 hour at 350°F (conventional oven).
Remove from the oven and, while still hot, poke holes all over the cake with a knife and generously drizzle amaretto liqueur so the cake soaks it up thoroughly.
Cut the torta degli addobbi into diamond shapes before serving.