- 200 g of very fine corn flour
- 200 g of 00 flour
- 200 g of shelled almonds with the dark outer skin removed
- 200 g of butter
- 180 g of sugar
- 2 egg yolks
- 1 organic lemon
- 1/2 teaspoons of vanilla
- A pinch of salt
Recipe and Preparation
- To make your cake, start by lightly toasting the almonds. Using a food processor grind the nuts coarsely, adding a little sugar; be careful not to overdo it otherwise the almonds will be too sweet. Using a very large bowl, add the white and yellow flour, the sugar, the ground almonds, the vanillin, the salt and the grated lemon peel. Mix everything together well with a wooden spoon.
- Sprinkle the work surface with a little yellow flour and pour the mixture into a fountain. Add the softened and chopped butter and the egg yolks. Mix everything vigorously together, but take care not to overdo it, otherwise the butter could soften too much. When you finish mixing you should have an irregular paste that will give you the “crumbled” effect you are looking for.
- Butter a baking sheet, sprinkle with yellow flour and spread the paste over the top trying to keep an even thickness of about 3 cm. We suggest that you do not put too much pressure on the paste but to try to spread it out evenly. Bake the cake in the oven, preheated to 180°C, for about 45 minutes. After cooking, leave the cake in the pan to cool completely. Put the dessert into a serving dish and sprinkle it with icing sugar.
The best wine to accompany this recipe
Recioto Valpolicella DOCG
The wine: a rather deep garnet colour.
Bouquet: Dense, deep, complex, sweet but not too much, a hint of ripe fruit, reminiscent of cherry, maraschino and plum jam. It has excellent levels of “tertiary aroma”, as usually found in vintage wines. Black cherry and raspberry jam. Tertiary: moss and “goudron (tarlike)”.
Taste: delicate, full, velvety, amiable.