Torta mantovana

The Torta Mantovana is a traditional dessert that, despite its name, originates from Tuscany. It’s a simple and rustic cake made with almonds, butter, and flavored with grated lemon zest. Here is how it’s prepared.

Ingredients

• 150 g of all-purpose flour
• 150 g of granulated sugar
• 100 g of butter
• 100 g of unpeeled almonds
• 2 eggs
• Grated zest of 1 organic lemon
• 1 pinch of salt
• 1 packet of baking powder for sweets
• Powdered sugar for decorating
• Butter and flour for the cake pan

Preparation

1. Preheat the oven to 180 °C (350 °F) and prepare a 22-24 cm (approx. 9-9.5 inch) diameter cake pan by buttering and flouring it.
2. Finely chop the almonds in a mixer until you get a not-too-fine flour.
3. In a bowl, cream the soft butter with the sugar until you obtain a fluffy mixture.
4. Add the eggs, one at a time, fully incorporating them into the mixture.
5. Add in the grated lemon zest and pinch of salt.
6. Gently fold in the ground almonds and flour, sifted together with the baking powder, mixing so as not to deflate the mixture.
7. Pour the batter into the prepared pan and level it with a spatula.
8. Bake for about 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for a few minutes, then unmold it and dust with powdered sugar before serving.

Curiosity

Despite its name suggesting the city of Mantua, it seems that the origin of this dessert is, in fact, attributed to the city of Prato. In Mantua, there is a similar version of this cake, known as “Elvezia,” often characterized by an almond glaze on the surface. The Tuscan Torta Mantovana, on the other hand, remains simple in its elegance, with just the final addition of powdered sugar.