Torta Mantovana

Torta Mantovana

Torta Mantovana is a traditional Italian cake originating from Prato.


Serves 8

  • 3/4 cup (1 and 1/2 sticks) butter

  • 1 egg plus 4 yolks

  • 3/4 cup sugar

  • 2 teaspoons grated lemon rind

  • 1 2/3 cups cake flour

  • 1/2 cup (less two tablespoons) peeled almonds and pine nuts

  • 1 teaspoon of baking powder


  1. Halve the pine nuts crosswise, and peel and sliver the almonds.

  2. Preheat the oven to 350° F (180°C).

  3. Melt the butter.

  4. In a large mixing bowl, beat the eggs and the sugar until the mixture turns pale yellow.

  5. Add the lemon rind, the flour a bit at a time, the butter, and finally, the baking powder.

  6. Pour the batter into 9-inch baking pan that has been buttered and dusted with flour and powdered sugar; sprinkle the surface of the cake with the nuts.

  7. Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out dry (it will also begin to pull away from the sides of the pan).

  8. Once the Mantovana has cooled, dust it with powdered sugar and serve. It goes quite well with dessert wine.