Torta Mantovana - Almond and Lemon Cake

Ingredients

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 200g (1 ¾ cups) ground almonds 200g (1 ¾ cups) ground almonds
• 200g (1 cup + 2 tbsp) unsalted butter, softened 200g (1 cup + 2 tbsp) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• Zest of 2 lemons Zest of 2 lemons
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp baking powder 1 tsp baking powder
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 8g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. 5.
   Stir in the lemon zest and vanilla extract.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the Torta Mantovana with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for this recipe, as they provide the desired texture and flavor. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Lemons — Use organic lemons for the zest to avoid any bitterness from pesticides. Make sure to wash and dry the lemons before zesting.

Tips & Tricks

• For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled cake by combining powdered sugar and freshly squeezed lemon juice.
• Serve the Torta Mantovana with a dollop of whipped cream or a scoop of vanilla gelato for a delightful contrast of flavors and textures.
• To enhance the nuttiness, lightly toast the ground almonds before adding them to the batter.
• If you prefer a more pronounced lemon flavor, you can add a few drops of lemon extract to the batter.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Torta Mantovana as a delightful dessert after a hearty Italian meal. Cut it into wedges and present it on a dessert plate. Dust each slice with an additional sprinkle of powdered sugar for an elegant touch.

Presentation advice

To elevate the presentation of the Torta Mantovana, you can garnish each slice with a twist of lemon zest or a sprig of fresh mint. Serve it on a decorative cake stand or a beautiful dessert platter to showcase its rustic charm.