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.
- 3 large free range eggs
- Pinch of sea salt
- 75 g (3 oz) raw sugar
- 1 lemon zest
- 75 g (3 oz) extra virgin olive oil
- 300 g (11 oz) white Farro flour, sifted
- 1 tsp aluminum free baking powder
- chopped toasted almonds to taste (optional)
- Preheat oven to 180°C (350°F/Gas 4).
- Beat the egg whites until stiff with a pinch of sea salt and set aside. Beat the egg yolks with sugar until creamy and light. Add the lemon zest and extra virgin olive oil. Add the flour sifted with baking powder and mix quickly.
- Stir in the egg whites, stirring from the bottom up.
- Pour the batter into a baking pan covered with parchment paper. Sprinkle the surface with chopped toasted almonds and bake for 30 minutes.