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Torta Mantovana Recipe

Ingredients

How to make it

  • 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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