Mantuan cake
It's called Mantuan cake, yet it's produced in Prato (and elsewhere). It's a much-loved traditional Italian dessert because its secret lies in the ingredients that make it perfect at any time of the day: as a breakfast treat, for a tasty snack, or at the end of any meal.
The ingredients of the Mantuan cake are butter, almonds, eggs, flour, sugar, and baking powder. This dessert is characterized by the volume it reaches during baking and its fragrance. The real Mantuan cake has a circular shape and is mainly characterized by its thickness, which, after baking, should be no more than 2 cm. The surface is covered with toasted almonds, and its texture inside is soft and buttery.
Instructions
- 1
Beat the egg yolks and whole egg with sugar, salt, and vanillin, then add the lemon zest.
- 2
Incorporate the flour and butter, obtaining a soft and not-overworked dough.
- 3
Pour into a buttered 22 cm pan and sprinkle the surface with chopped pine nuts and almonds.
- 4
Bake at 180 °C for about 1 hour.
- 5
Remove from the oven, let cool, and dust with powdered sugar.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
May the flavor of your Mantuan cake accompany you like a hug, balancing sweetness and crunchiness in an equilibrium that only Italian tradition can provide.
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