The typical cake of my hometown and one of my favourite ever. The tradition of it gives it a special meaning for me and I finally prepared it myself to continue my grandmother’s culinary culture.
Time of preparation
About 50 minutes
for a 20-22 cm mould
What did I use
A blender, a large bowl, a wooden spoon, baking paper
100 gr of 00 flour
100 gr of Yellow corn flour
1 egg yolk
100 gr of almonds with their peel plus 7/8 for decorating
100 gr of butter
Minced one lemon’s peel
1 teaspoon of vanilla extract
100 gr of White sugar plus 1 tablespoon for decorating
How did I do
I put 90 grams of almonds with the sugar in the blender to obtain a flour.
I mixed it with the 00 and yellow corn flours, a pinch of salt, the lemon’s peel and the vanilla extract.
I added then the yolk and the butter cut in little cubes and I started to knead with the fingertips. I added the remaining 10 gr of whole almonds and continued to knead.
I put the dough in my mould covered with baking paper and I pressed the remaining whole almonds on it. I sprinkled with sugar and I cooked at medium temperature for about 45 minutes, until brownish on the surface.
I let it cool and served roughly cut into pieces with hands.