My second blog entry and recipe number one contains, among other ingredients, marzipan. It’s appropriate given my blog title, no? Surprisingly perhaps, I am not a huge marzipan fan, but it has really grown on me since I moved to Europe and I definitely appreciate its almond-y goodness in certain sweet treats. This is one of them. Torta della Nonna (literally “Grandma’s cake”), a delicious dolce of Tuscan origin, is simplified in this recipe by Swedish baking virtuoso Leila Lindholm (translated and followed by moi)…
TORTA DELLA NONNA
150 g soft butter
300 g marzipan
6 organic eggs
250 g ricotta cheese
Zest of 1 lemon
Zest of 1 orange
1 bitter almond
½ dl flour
- Preheat the oven to 175 degrees.
- Grate marzipan.
- Beat butter and grated marzipan into a creamy paste.
- Add the eggs whilst whisking.
- Add ricotta cheese, grated zests and grated bitter almond.
- Finally, stir in flour.
- Grease a cake tin with removable rim and sprinkle with slivered almonds.
- Fill with cake batter and sprinkle with pine nuts.
- Bake cake in middle of oven for about 30 minutes. Check with a skewer before removing. Cake should be moist but not sticky inside.
- Dust with icing sugar before serving with whipped cream.
I first enjoyed a big slice of Torta della Nonna on a Venetian roof top terrace on my birthday a few years ago. I chose it from a bakery window because I had the distinct feeling that it would taste just how it looked (deliciously citrus-y, nutty and moist). I was right. And now, years later on my terrace in Stockholm, it tastes even better… with the added sweet satisfaction of knowing it was baked in my oven.