Torta margherita

The Torta margherita Recipe This Italian classic is made with potato flour and is as light as air.

Torta margherita
Torta margherita
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

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.
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