M.R. The Carrarina Cake, or Torta Carrarina, is a traditional Tuscan dessert that artfully combines rice, eggs, milk, and a touch of sweet Marsala wine. No flour or yeast is needed. This flourless cake boasts a unique custard-like texture, reminiscent of a delicate rice pudding, making it a cherished treat in Italian households. If you’re in the mood for a rich yet effortless dessert, this Tuscan rice cake is the perfect treat. Follow along to master the art of making Carrarina Cake right in your own kitchen!
Carrarina Cake History
Named after the city of Carrara in Tuscany, renowned for its exquisite marble, the Carrarina Tuscan Cake mirrors the city’s elegance with its smooth, creamy layers. Its simplicity and rich flavor profile have made it a staple in Tuscan cuisine, often enjoyed during festive occasions and family gatherings. You should also try our best cakes like: Chocolate salted caramel cake, Brownie a la mode, Tuxedo Cake, Philadelphia cheesecake, and Strawberry Crunch Cheesecake.
Ingredients
To prepare the Carrarina Cake, you’ll need:
- Short-grain white rice: 120 grams (provides the cake’s base and texture)
- Milk: 500 milliliters, lukewarm (adds creaminess)
- Eggs: 7 large, at room temperature (binds the ingredients)
- Sugar: 250 grams (balances the flavors)
- Sweet Marsala wine: 45 milliliters (adds depth and complexity)
- Vanilla extract: 2 milliliters (optional, for aroma)
- Lemon zest: From 1 lemon (for a fresh, zesty note)
- Unsalted butter: For greasing the baking dish
How to bake Carrarina Cake – Preparation Steps:
- Prepare the Rice Base:
- Boil the short-grain rice in unsalted water for about 8-10 minutes. Drain and let it cool completely.
- Grease a high-sided baking pan with unsalted butter and spread the cooled rice evenly along the bottom.
- Infuse the Milk:
- In a saucepan, gently warm the milk over low heat, adding the lemon zest as it heats. This infuses the milk with a light citrus flavor.
- Be careful not to let the milk boil; just a gentle warmth is sufficient.
- Mix the Custard:
- In a large bowl, beat the eggs, then add the sugar and Marsala wine. Mix until smooth.
- Slowly pour in the warm milk mixture, stirring continuously until well-blended.
- Combine and Bake:
- Pour the custard mixture over the rice layer in the baking dish.
- Place the baking dish in a preheated oven at 170°C (338°F) and bake for approximately 60 minutes, or until the top is lightly golden and a toothpick inserted comes out clean.
Serving Suggestions
Once baked, allow the Carrarina Tuscan Rice Cake to cool completely in the baking dish. This cooling process helps it set properly. Slice and serve at room temperature or slightly chilled.
Conclusion
The Carrarina Cake is a delightful dessert that offers a taste of Tuscany in every bite. Its simple ingredients and straightforward preparation make it accessible for home bakers. Whether you’re looking to explore traditional Italian desserts or seeking a unique treat for a special occasion, this cake is sure to impress.
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FAQs
What is Carrarina Cake?
Carrarina Cake, or Torta Carrarina rice, is a traditional Tuscan dessert made with rice, eggs, milk, and sweet Marsala wine. It has a custard-like texture and is typically enjoyed during festive occasions.
Can I make this rice cake in advance?
Yes, you can prepare the cake a day in advance. Once baked and cooled, store it in the refrigerator. Allow it to come to room temperature before serving for the best flavor.
Can I substitute the Marsala wine?
While Marsala wine imparts a unique flavor, you can substitute it with a sweet dessert wine like Madeira or even a splash of vanilla extract if preferred.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
Can I freeze Carrarina Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
