Recipe

Torta Mantovana Recipe

	Caramia / All my dishes 9 months ago It is as easy as it is delightful. Prep:15m Cook:50m Servings:8	Caramia
	delicious

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Ingredients

3/4 cup (1 1/2 sticks) butter

1 egg + 4 yolks

3/4 cup sugar

Grated lemon Rind

1 2/3 cups cake flour

1/2 cup less two tablespoons peeled almonds and pine nuts

1 teaspoon of baking powder

Directions

Halve the pine nuts crosswise, and peel and sliver the almonds. Preheat the oven to 350 degrees F (about 180 degrees C).

Melt the butter in a double boiler. Beat the eggs and the sugar till the mixture turns pale yellow. Add the lemon rind, the flour, a bit at a time, the butter, and, finally, the baking powder. Pour the batter into 9-inch a copper pan that's been buttered and dusted with flour and powdered sugar or bread crumbs, and sprinkle the surface of the cake with the nuts.

Bake the cake for about 50 minutes, or until it a toothpick inserted into the center comes out dry (it will also begin to pull away from the sides of the pan, and spring back if pressed lightly with a fingertip).

Dust the Mantovana with powdered sugar and serve it cold. It goes quite well with dessert wine, and will keep for several days, wrapped in aluminum foil. NOTE: Artusi doesn't call for any leavening agent, which makes for a much more compact cake that dips well but has a rather dusty texture. The leavening agent makes it much lighter; baking powder works well as a substitute for what is available in Italy.

Buon Appetito!

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