Light Margherita Cake

Veronica Lavenia | Tue, 09/01/2015 - 06:16
Difficulty Level
Low
Cooking Time
40 minutes
Cost
Low

By Veronica LaveniaPhoto by G. Giustolisi


Margherita cake is the hero of the Italian homemade bakery. According to legend, the name of the cake comes from the shape of daisy (Margherita)  that it resembles when it is cut into wedges. Each slice of the cake, dusted with icing sugar, is a petal while the yellow color, due to the presence of eggs, lools just like the corolla daisy.

This, like many other Italian simple cakes, has its origins among the peasant families who loved to exchange gifts during various celebrations Ideall to be soaked in milk, this cake has very simple but hearty ingredients. The original recipe calls for a high number of eggs (6-8) which makes it very caloric. This made sense, since once upon a time farmers needed the extra energy for working in the fields, while today mosyt people adopt a more sedentary lifestyle. The cake then, should be tasty but a little lighter. This, at least, is my philosophy.

Please enjoy my own personal recipe, which also happens to be milk and butter free. A delicious idea to enjoy this old and timeless sweet in a more contemporary way.

Serves 8-10

Ingredients
whole eggs
3 large
sea salt
a pinch
raw sugar
75 g (3 oz)
lemon zest
From one lemon
extra virgin olive oil
75 g (3 oz)
white farro flour (sifted)
300 g (11 oz)
alluminum free baking powder
1 tsp
almonds
chopped & toasted (optional)
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Instructions

Preheat oven to 180°C (350°F).

Beat the egg whites until stiff with a pinch of sea salt and set aside. Beat the egg yolks with sugar until creamy and light. Add the lemon zest and extra virgin olive oil. Add the flour sifted with baking powder and mix quickly. Stir in the egg whites, stirring from the bottom up.

Pour the batter into a baking pan covered with parchment paper. Sprinkle the surface with chopped toasted almonds and bake for 30 minutes.