Mantovana Cake

The Mantovana Cake is a traditional dessert that, despite its name, originates from Tuscany. It is a simple, rustic cake made with almonds and butter, scented with grated lemon zest. Here is how to prepare it.

Ingredients

• 150 g all-purpose flour
• 150 g granulated sugar
• 100 g butter
• 100 g unblanched almonds
• 2 eggs
• Grated zest of 1 organic lemon
• 1 pinch of salt
• 1 packet baking powder
• Powdered sugar for dusting
• Butter and flour for the pan

Preparation

1. Preheat the oven to 180 °C and prepare a 22-24 cm diameter pan by greasing and flouring it.
2. Finely grind the almonds in a food processor until they resemble a coarse flour.
3. In a bowl, cream the softened butter with the sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the grated lemon zest and the pinch of salt.
6. Gently fold in the ground almonds and the flour sifted together with the baking powder, mixing just until combined without deflating the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for about 30-35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for a few minutes, then unmold it and dust with powdered sugar before serving.

Notes

Despite the name suggesting the city of Mantua, the origins of this cake actually trace back to the city of Prato. In Mantua, a similar version exists known as “Elvezia,” often topped with an almond glaze. The Tuscan Mantovana Cake, however, remains simple in its elegance, finished only with a dusting of powdered sugar.