Torta Carrarina is a Tuscan cake made with rice, eggs, milk and Marsala. No flour or yeast is needed.

It is called Carrarina because it gets its name from the city of Carrara, Tuscany, also known as the city of marble.

Serves: 4 – baking tin 28×21| Preparation time: 20 mins | Cooking time: about 60 mins

  • Caster or brown sugar: 250 g
  • Short-grain white rice: 120 g
  • Egg at room temp: 7
  • Milk, lukewarm: 500 ml
  • Sweet Marsala wine: 45 ml
  • (optional) Vanilla extract: 2 ml
  • Lemon zest: of 1 lemon
  • Butter, unsalted: to taste


Preheat oven to 170°C / Gas Mark 3 / 338 F

Boil the rice in unsalted water for about 8-10 minutes, drain, place in a bowl and leave to cool completely.

Lightly grease the inside of a high-sided baking tray with a knob of butter. Put the rice inside the baking dish, level it evenly with a spatula. Make sure to cover the bottom of the baking tin with an even layer of rice, as this will form the base of the cake.

Heat the milk in a saucepan without boiling it, add the lemon zest.

Beat the eggs in a bowl, add the sugar, marsala wine, mix thoroughly, then slowly add the warm milk.

Gently pour the mixture into the baking tin, covering the rice.

Tip: Don’t worry if the mixture looks ‘too liquid’ – that’s just how it should look.

Bake at 170°C / Gas Mark 3 / 338 F static oven for about 60 minutes, depending on your oven. You will know when the cake is fully baked because the top will solidify to form a lightly browned crust. You can also prick the cake with a toothpick: if it comes out dry, the cake is ready. Allow it to cool down, then serve cut into slices. 



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