Margherita cake

Margherita cake is a classic of Italian patisserie. It’s simple yet delicious and can be customized with various flavors such as lemon, vanilla, or by adding cocoa to make it chocolate. Here’s how it’s made:

Ingredients

• 200 g of sugar
• 200 g of soft butter
• 200 g of flour
• 3 eggs
• The grated zest of 1 lemon (optional)
• A pinch of salt
• 1 packet of baking powder
• Icing sugar for decorating (optional)

Preparation

1. Pre-heat the oven to 180 degrees C.
2. In the bowl of a stand mixer or with an electric whisk, cream the soft butter with the sugar until fluffy and light in color.
3. Add the eggs, one at a time, incorporating well after each addition.
4. If you decide to use lemon zest, add it now to the mixture and mix well.
5. Sift the flour with the baking powder and a pinch of salt, then fold it gently into the whipped mixture using a spatula with bottom-up motions so as not to deflate the mixture.
6. Pour the batter into a buttered and floured cake tin, or lined with parchment paper.
7. Bake for about 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the tin for a few minutes, then transfer it onto a wire rack to cool completely.
9. Before serving, you might sprinkle the cake with icing sugar for a final touch.

Curiosity

Margherita cake takes its name from its white color like that of daisy flowers, and it was first created in 1858 in honor of the first Queen of Italy, Margherita of Savoy. This cake has become a symbol of simplicity and elegance in Italian confectionery tradition.

For an additional Italian touch, you could serve it with some sweet liqueur, such as Limoncello or Amaretto, or accompanied by custard cream. Happy baking!