Classic Italian Torta Margherita

Ingredients

• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 1 ¾ cups (220g) all-purpose flour 1 ¾ cups (220g) all-purpose flour
• ½ cup (115g) unsalted butter, melted and cooled ½ cup (115g) unsalted butter, melted and cooled
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 5g
• Fiber: 1g
• 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 large mixing bowl, beat the eggs and sugar together using an electric mixer until pale and fluffy, about 5 minutes.
3. 3.
   Add the vanilla extract and lemon zest to the egg mixture and beat for another minute.
4. 4.
   Gradually add the flour to the egg mixture, folding it in gently with a spatula until just combined.
5. 5.
   Pour the melted butter into the batter and fold it in until fully incorporated.
6. 6.
   Transfer the batter to the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve the Torta Margherita as is or with a dollop of whipped cream and fresh berries.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to achieve maximum volume when beating them with sugar.
• Butter — Melt the butter and let it cool slightly before adding it to the batter. This helps prevent the butter from cooking the eggs when mixed together.

Tips & Tricks

• To achieve a light and fluffy texture, be sure to beat the eggs and sugar until they are pale and fluffy.
• Gently fold in the flour to avoid overmixing, which can result in a dense cake.
• For an extra burst of flavor, you can add a tablespoon of freshly squeezed lemon juice to the batter along with the lemon zest.
• Dust the cake with powdered sugar just before serving to add a touch of elegance.
• Serve the Torta Margherita with a side of fresh berries and a dollop of whipped cream for a delightful twist.

Serving advice

Serve the Torta Margherita as a delightful dessert or enjoy it with a cup of coffee or tea for a delightful afternoon treat. It can also be served as a sweet addition to brunch or as a light dessert after a hearty Italian meal.

Presentation advice

To enhance the presentation, you can place a stencil on top of the cake and dust it with powdered sugar to create a decorative pattern. Alternatively, you can garnish the cake with fresh berries or a sprig of mint for a pop of color.