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Torta-margherita Recipe

Torta-margherita Recipe

This Italian classic is made with potato flour and is as light as air.

Special equipment :

    • 8 in (20cm) round springform cake pan

Ingredients :

    • 2 tbsp unsalted butter, melted and cooled, plus extra for greasing
    • 2 large eggs, plus 1 egg yolk
    • 1/2 cup sugar
    • 1/2 tsp pure vanilla extract
    • 1/2 cup potato flour, sifted
    • 1/2 tsp baking powder
    • finely grated zest of 1/2 lemon
    • confectioner’s sugar, for dusting

Method :

    1. Preheat the oven to 350°F (180°C). Grease the pan and line the base with parchment paper.
    2. In a large bowl, using an electric hand mixer, or an electric mixer with a whisk attachment, whisk the eggs, egg yolk, sugar, and vanilla extract together for at least 5 minutes, until thick, pale, and at least doubled in size. Gently fold in the potato flour, baking powder, and lemon zest, then fold in the butter.
    3. Scrape the batter into the prepared pan and bake for 25–30 minutes, until the surface is golden brown and springy to the touch, and a skewer inserted into the middle comes out clean.
    4. Leave the cake to cool for 10 minutes in its pan, then turn out to cool completely on a wire rack. Remove the parchment. Dust with confectioner’s sugar to serve. STORE The torta will keep in an airtight container for 2 days.

Serves 6-8
Prep : 20 mins
Cook : 25-30 Mins