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torta alla marianna
Cake Mariana/Torta alla Marianna (using butter; topped with slices of candied citron peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 cups butter
2 cups sugar
10 eggs, well beaten
1/2 teaspoon salt
4 cups flour
4 slices candied citron peel


Cream butter and sugar,add eggs a little at a time, and fold in sifted flour and salt.

Pour into a greased baking pan, sprinkle with sugar, and bake in a pre-heated oven. When batter has set, place thin slices of citron peel on top without removing pan from oven; bake about 1 hour in moderate oven (350 degrees F).


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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