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Russian Cake from Verona

17/11/2023

The Russian Cake from Verona is a highly appreciated dessert in Veronese pastry tradition. Despite the name, it has no ties to Russian cuisine, but it seems the name derives from its resemblance to the typical Russian hat, the papakha. The peculiarity of this cake lies in its texture: a crumbly and light batter, thanks to the presence of almonds and cornstarch.

Here is the recipe to prepare a Russian Cake from Verona:

Ingredients

  • 250 g butter
  • 250 g sugar
  • 4 eggs
  • 100 g 00 flour
  • 150 g cornstarch (Maizena)
  • 100 g finely chopped almonds
  • The grated zest of 1 lemon
  • One packet of baking powder
  • Powdered sugar for decorating

Preparation

  1. Preheat the oven to 170 °C.
  2. Beat the softened butter with the sugar until a foamy cream is obtained.
  3. Add the eggs, one at a time, continuing to beat.
  4. Combine the flour, cornstarch, and chopped almonds, sifting them together to avoid lumps. Mix gently with upward motions to avoid deflating the mixture.
  5. Add the packet of baking powder and the grated lemon zest, stirring until a homogeneous batter is obtained.
  6. Pour the mixture into a buttered and floured cake pan, about 24 cm in diameter.
  7. Bake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Let the cake cool completely before dusting with powdered sugar.

Fun Facts

The Russian Cake can be served as a dessert at the end of a meal or as a tea cake. Its fluffy, buttery texture and delicate flavor make it perfect to enjoy at any time of day.

For an Italian-style tasting, you could pair the Russian Cake with a good Vin Santo or a Moscato d’Asti, dessert wines that complement the delicacy of this cake well.