Torta Margherita

Name: Torta Margherita
Cook time: 40 minutes
Cuisine: Italian
Ingredients: 7 tablespoons unsalted butter; melted and slightly cooled 3/4 cup cake flour; plus more for the pan 1/4 cup potato starch 1/2 teaspoon baking powder 3 whole eggs plus 3 yolks 3/4 cup sugar 1/4 teaspoon fine salt Zest of 1 unwaxed lemon 1/4 teaspoon pure vanilla extract (optional) 6 tablespoons unsalted butter; melted and slightly cooled Confectioners’ sugar for dusting Fresh daisies for decorating (optional)

Dolce

Domenica Marchetti | Fri, 03/25/2022 - 03:36

Difficulty Level

Low

Cooking Time

40 minutes

Cost

Low

This classic Italian cake with a fine yellow crumb dates to at least the late 19th century, when a recipe for it appeared in Pellegrino Artusi’s seminal cookbook, La Scienza in Cucina e L’Arte di Mangiar Bene. In his note accompanying the recipe, Artusi wrote that he served the cake to his friend Antonio Mattei. Mattei, a baker from Prato, was known for being the creator of the famous twice-baked cookies known as cantuccini. Mattei requested the cake recipe and, according to Artu

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Torta Margherita

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