Ingredients
170 grams flour
170 grams sugar
150 grams butter, melted
1 whole egg
4 egg yolks
lemon zest
topping (pre-baking)
50 grams chopped blanched sweet almonds and pine nuts, cut in two crosswise
After baking for decoration
icing sugar
Equipment needed
baking pan greased with butter and dusted with icing sugar mixed with flour or bread crumbs, making sure the batter in the container isn't more than a finger and a half high, otherwise it won't dry properly in the oven
Original Italian text
Farina, grammi 170
zucchero, grammi 10
Burro, grammi 150
mandorle dolci e pinoli, grammi 50
uova intere, N. 1
rossi d'uova, no. 4
odore di scorza di limone
Directions
Beat the eggs with the sugar vigorously using a wooden spoon.
Then add the flour a little at a time, continuing to stir.
Lastly add the butter which should have been melted over a double boiler.
Pour the mixture in a baking pan greased with butter and dusted with icing sugar mixed with flour or breadcrumbs.
Garnish with the almonds and pine nuts. Cut the pine nuts crosswise in two, and after blanching the almonds in hot water, split them in two lengthwise and then cut them cross wise into four or five pieces.
Make sure the cake isn't more than a finger and a half high, otherwise it won't dry properly in the oven which should be kept at a moderate temperature.
Let the cake cool and dust with icing sugar before serving.
Original Italian text
Si lavorano prima per bene col mestolo entro una catinella, le uova collo zucchero; pi vi si versa a poco per volta la farina, lavorandola ancore, e per ultimo il burro liquefatto a bango -maria. Si mette il composto in una teglia di rame unta col burro e spolverizzata di zucchero a velo e farina o di pangrattato e si frifiorisce al disopra con le mandorle e i pinoli.
I pinoli tagliateli in due pel traverso e le mandorle, dopo averle sbucciate coll acqua calda e spaccate per il lungo, tagliatele di traverso, facendone d ogni meta quattro o cinque pezzetti. Bandate che questa torta non riesca piu grossa di un dito e mezzo o due che va tenuto a moderato calore.
Spolverizzatela di zucchero a velo e servitela diccia, che sara molto aggradita.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi. |
