Try a classic Italian cake, named after its similar appearance to the margherita, or daisy, flower. A hearty slice is best served with milk or tea.
Photo by G. Giustolisi
Margherita cake is the hero of the Italian bakery. According to legend, the name of the cake comes from the shape of daisy (Margherita) that it assumes when it is cut into wedges. Each slice of the cake is dusted with powdered sugar, and it golden in color, due to the presence of eggs, just like the color of the corolla daisy.
This, like many other Italian simple cakes, has its origins among the peasant families who loved to exchange gifts during celebration.
Meant to be served with and dipped in milk, this cake has very simple, but hearty ingredients. The original recipe calls for a high number of eggs (6-8). My recipe, milk and butter free, is a delicious rendition to enjoy this old and timeless sweet in a contemporary and easier way.Print
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.