Vai al contenuto 
Mantovana Cake is a soft, fragrant Italian cake made with almonds and orange. Simple to make yet irresistibly good, it’s perfect for breakfast or an afternoon snack—and it comes together in under an hour.
servings
Tortiera 26cm round
Equipment
- Hand Mixer
- Cake Pan (10-inch / 26 cm)
- Mixing Bowl
Ingredients
- 6 Whole Eggs
- 300 g Granulated Sugar
- 100 g Melted Butter
- 200 g Almond Flour
- 200 g All-Purpose Flour (tipo 00)
- 1 Orange, zested
- 1 packet Baking Powder
- 1 pod Bourbon Vanilla
- 1 pinch Salt
Instructions
- Add the eggs to a bowl, then add the sugar, salt, and vanilla.
- Beat with a hand mixer until the mixture is pale and well aerated.
- Add the orange zest and the melted (lukewarm) butter.
- Mix for a couple of minutes to fully combine.
- Add the almond flour and beat until absorbed.
- Finish with the all-purpose flour and baking powder.
- Prepare the pan: butter and flour the sides of a 26 cm (10-inch) cake pan and line the base with parchment paper.
- Pour the batter into the pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles.
- Bake at 320°F (160°C) for 40 minutes.
- When the cake is done, invert it onto a serving plate, peel off the parchment from the base, and let cool.
- Dust generously with powdered sugar before serving, if you like.
Video
Nutrition
Serving: 50g | Calories: 412kcal | Carbohydrates: 50g | Protein: 10g | Fat: 21g | Fiber: 3g | Sugar: 31g
1 comments about “La Torta Mantovana”
Fatta questa mattina in versione gluten free, ovvero sostituendo i 200 gr di farina con un mix di farina di riso e amido di mais. Ottima consistenza, semplice da realizzare e davvero gustosa!