Almond Cake Alla Mantovana
This traditional almond cake is named for the historic city of Mantova (perhaps better known to most English speakers as Mantua, the city to which Romeo is exiled in Romeo and Juliet). The torta is equally delightful for dessert and for breakfast. In the evening, I like to serve it with poached fruit—prunes poached in rum are perfect—and a dollop of whipped cream. Of course, I make sure there’s some left over, so I can enjoy it again in the morning, with my caffè. And since it’s quite moist and keeps well, it will be good the following morning, too (excellent incentive to cut small slices and make it last!). On a more serious culinary note, I want to emphasize the importance of using a fine almond extract in this cake. Indeed, all desserts and dishes that call for fruit, nut, or spice extracts are immeasurably better when you use a top-quality extract rather than a supermarket brand (and never use an imitation flavor). The slightly greater expense of a premium extract is always worthwhile and will pay you back in the flavor of your creations.
Recipe information
Yield
makes a 9-inch cake, serving 8 or more
Ingredients
RECOMMENDED EQUIPMENT
Preparation
Step 1
Arrange a rack in the center of the oven, and preheat to 350°. Butter the bottom and sides of the assembled springform pan, add the bread crumbs, and swirl them around to coat the insides well, tapping out the excess.
Step 2
Sift together the flour, baking powder, and salt. Pulse the almonds in the food-processor bowl until finely ground but not pasty, about twelve quick pulses.
Step 3
In the mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes. Drop in the egg and yolks, one at a time, mixing well on medium speed, then scraping down the bowl. Once all the eggs are in, add the lemon zest and almond extract, and beat on high speed for a minute or so, until very light.
Step 4
On low speed, spoon in half the flour mix, and beat just to incorporate. Beat in the milk, then the remaining flour mix. Scrape the bowl, and beat briefly until smooth. Finally, mix in the ground almonds for a few seconds to distribute them evenly through the batter. Scrape the batter into the prepared pan, and spread it in an even layer.
Step 5
Bake the torta for about 1 hour, rotating the pan after 30 minutes, until the cake is golden brown on top and a knife inserted in the center comes out clean and dry (it’s okay if a few moist crumbs stick to it).
Step 6
Let the cake cool for 10 minutes on a wire rack. Run a paring knife around the edge of the cake to loosen it from the pan, then open the spring and remove the side ring.
Step 7
Cool the cake thoroughly before serving. Wrap well to keep fresh for 2 to 3 days. (In the morning, I like to warm a slice of torta to enjoy with my cappuccino.)
