Not Pizza Margherita but Torta Margherita - a quick Sunday Cake!

The Torta Margherita or Margherita Cake is a classic and much loved dessert from Central and Northern Italy. The pride of the most important pastry chefs, in the constant search for the perfect consistency, it is made with a few simple ingredients: the dough, based on eggs, flour and sugar, is worked for a long time, to make it particularly airy, and then enriched with zest of grated lemon, for an irresistible fragrance Already a recipe in the famous Italian cookbook from Pellegrino Artusi "Science in the kitchen" from 1891.


00 Flour 90 gr; caster sugar 150 gr; 3 eggs; salt; 90 gr butter; 50 gr potato starch;  3 gr powdered baking yeast;  3 yolks (50 gr);  lemon; powdered sugar. 


Collect the eggs in the bowl of a planetary mixer, add the sugar and start whipping the mixture at medium speed. Add a pinch of salt and the grated lemon zest, then continue at maximum speed for about 8 minutes. Add the egg yolks, one at a time, and work again. In another bowl sift the flour with the yeast and starch. Pour the flours into the mixture, passing them again through sieve, and incorporate them well. Transfer part of the mixture into a bowl, add the melted butter and mix with a spatula. Pour the mixture obtained into the planetary mixer and mix delicately with movements from bottom to top. Transfer the dough into a 20cm diameter mold, buttered and floured, and cook in a static oven at 190°C for about 40 minutes. Once the cooking time has passed, take the cake out of the oven and let it cool. Turn it out onto a serving plate, sprinkle the surface with plenty of icing sugar and serve.

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