A Taste of Tuscany in Every Bite
The Mantovana Cake (Torta Mantovana) may sound like it comes from Mantua, but it is in fact a traditional Tuscan dessert.
This soft, buttery cake with a delicate citrus aroma and crunchy topping of almonds and pine nuts is a beloved recipe throughout Tuscany.
Legend has it that it was gifted to the people of Prato (a Tuscan town) by the Gonzaga family of Mantua, and from there it became a staple in Tuscan households.
Why This Cake is Special
Light yet rich, with the perfect balance between the softness of the crumb and the crunch of toasted nuts, this cake is perfect for breakfast, merenda (afternoon snack), or served at the end of a meal with coffee or dessert wine.
DOWNLOAD PDF WITH RECIPE OF ALMOND CAKE HERE:
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 8
Ingredients
1 ⅓ cups all-purpose flour
¾ cup granulated sugar
10 ½ tablespoons (1 stick + 2 ½ tbsp) unsalted butter
4 egg yolks
1 whole egg
Zest of 1 lemon
3 tablespoons pine nuts
3 tablespoons almonds (coarsely chopped)
Preparation
For the Mantovana Cake Dough
Place the whole egg and 4 egg yolks in a bowl together with the sugar.
Beat with an electric mixer until the mixture becomes foamy and pale.
Sift in the flour and gently fold it in with a spatula, moving from the bottom upwards to avoid overmixing.
Melt the butter in a double boiler or microwave, then let it cool. Add it to the mixture and mix gently.
Add the grated lemon zest and continue mixing until smooth and even.
To Bake the Mantovana Cake
Butter and flour a cake tin (or line with baking paper). Pour in the batter and level the surface.
Coarsely chop the almonds and sprinkle them along with the pine nuts evenly over the cake.
Bake in a preheated oven at 340°F (170°C) for about 45 minutes.
Check with a toothpick: if it comes out clean, the cake is ready.
Let it cool before serving.
Tips & Tricks
Use high-quality butter for the best flavor.
For extra aroma, add a splash of vanilla extract to the batter.
Swap lemon zest with orange zest for a different citrus twist.
Dust the cake with powdered sugar before serving for a bakery-style presentation.
If the cake browns too quickly on top, cover it loosely with aluminum foil and continue baking.
Nutritional Facts (per slice, based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Cholesterol | 140 mg |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 45 mg |
MANTOVANA: ALMOND & PINENUTS TUSCAN CAKE
Notes
Ingredients
- 1 ⅓ cups all-purpose flour
- ¾ cup granulated sugar
- 10 ½ tablespoons (1 stick + 2 ½ tbsp) unsalted butter
- 4 egg yolks
- 1 whole egg
- Zest of 1 lemon
- 3 tablespoons pine nuts
- 3 tablespoons almonds (coarsely chopped)
Preparation
For the Mantovana Cake Dough
- Place the whole egg and 4 egg yolks in a bowl together with the sugar.
- Beat with an electric mixer until the mixture becomes foamy and pale.
- Sift in the flour and gently fold it in with a spatula, moving from the bottom upwards to avoid overmixing.
- Melt the butter in a double boiler or microwave, then let it cool. Add it to the mixture and mix gently.
- Add the grated lemon zest and continue mixing until smooth and even.
To Bake the Mantovana Cake
- Butter and flour a cake tin (or line with baking paper). Pour in the batter and level the surface.
- Coarsely chop the almonds and sprinkle them along with the pine nuts evenly over the cake.
- Bake in a preheated oven at 340°F (170°C) for about 45 minutes.
- Check with a toothpick: if it comes out clean, the cake is ready.
- Let it cool before serving.
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