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Neapolitan cake
Neapolitan Cake/Torta alla Napolitana (Multi-Layered Cake using almonds, butter and egg yolks; flavored with orange rind)
Originated from: Naples, Campania, Italy
Occasion: Special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

3 1/2 cups cake flour
1 cup sugar
2 cups almonds, blanched and ground
1/4 teaspoon salt
1 cup butter
5 egg yolks
rinds of 2 oranges, grated



Directions

Cream the sugar and butter and add egg yolks and salt, then work in flour, almonds, and orange rind until mixture becomes a smooth dough.

Knead the dough into a roll the size of a rolling pin, wrap in wax paper and leave in refrigerator for 1 hour.

Remove roll and cut into 12 equal slices, then roll each slice out to about a 7-inch round.

Place rounds of dough in buttered layer tins, trimming to fit, and prick well all over with a fork.

Bake in a moderate oven (350 degrees) to a delicate brown.

When baked, remove to a flat surface and cover with wax paper to cool.

Pile in tiers on a cake plate with jelly, marmalade or cream filling between each layer.

Frost entire cake.


Notes

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 of store-bought Italian multi-layered cake: Mary Melfi.

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