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Italian cuisine is celebrated for its vibrant flavors, fresh ingredients, and timeless recipes.
When it comes to desserts, Italian cakes hold a special place in both everyday life and special occasions.
From the rich, creamy textures of ricotta-filled cakes to the light, airy bites of citrus-infused delights, Italian cakes offer an endless variety of tastes and textures that never fail to impress.
Whether you’re planning a festive gathering, looking for an afternoon treat with a cup of espresso, or simply exploring the world of Italian baking, this collection of 26+ Italian cake recipes will transport you straight to the heart of Italy.
Italian cakes are steeped in tradition, with each region offering its own signature flavors and unique ingredients.
The rich history behind these cakes, whether it’s the beloved Torta della Nonna or a classic Ricotta Cheesecake, reveals the deep-rooted love Italians have for their desserts.
In this blog, we’ll explore 26+ delicious and authentic Italian cake recipes, each one crafted to bring the authentic taste of Italy into your kitchen.
From decadent chocolate treats to light fruit cakes, there’s something for every palate to savor.
26+ Traditional Italian Cake Recipes for Every Occasion
Indulging in a slice of Italian cake is more than just a sweet treat; it’s a celebration of Italy’s rich culinary heritage.
The 26+ Italian cake recipes shared in this blog bring the best of Italy’s regional and traditional cakes into your home, each bite telling a story of time-honored recipes and authentic ingredients.
Whether you’re a seasoned baker or a novice, these cakes are accessible and sure to make your next gathering even more memorable.
With such a wide variety to choose from, you’re sure to find the perfect Italian cake that suits every occasion, every season, and every craving.
So, roll up your sleeves, preheat that oven, and enjoy a taste of Italy right in your own kitchen!
Italian Ricotta Cheesecake
Italian Ricotta Cheesecake is a delightful twist on traditional cheesecake. Light, fluffy, and subtly sweet, it showcases the rich, creamy texture of ricotta cheese. This dessert is a staple in Italian households, perfect for holidays, family gatherings, or an indulgent treat. The gentle citrus notes and velvety texture make it an unforgettable dessert experience.
Ingredients:
- 2 cups ricotta cheese (well-drained)
- 8 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/4 cup honey
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- Powdered sugar (for garnish)
Instructions:
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a large mixing bowl, beat the ricotta cheese and cream cheese until smooth and creamy.
- Add sugar, honey, and vanilla extract, and continue to mix until well-combined.
- Mix in the eggs, one at a time, ensuring each is fully incorporated.
- Fold in the lemon and orange zest, followed by the flour and salt. Mix gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–60 minutes, or until the center is set but still jiggles slightly.
- Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours before serving.
- Dust with powdered sugar before serving.
This Italian Ricotta Cheesecake is a timeless dessert that combines elegance and simplicity. With its light texture and aromatic citrus accents, it’s a showstopper for any occasion. Serve with a drizzle of honey or fresh berries for a perfect finish.
Torta Caprese (Italian Chocolate Almond Cake)
Torta Caprese is a decadent flourless chocolate almond cake from the island of Capri. Naturally gluten-free, this cake boasts a dense, moist texture and a rich chocolate flavor. It’s ideal for chocolate lovers seeking an authentic Italian dessert that’s simple yet impressive.
Ingredients:
- 7 oz dark chocolate (70% cocoa, finely chopped)
- 1 cup almond flour
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 4 large eggs (separated)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
- Melt the dark chocolate in a heatproof bowl over a simmering pot of water. Allow it to cool slightly.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add the egg yolks, one at a time, and mix well after each addition. Stir in the melted chocolate and vanilla extract.
- Fold in the almond flour until fully incorporated.
- In a separate bowl, beat egg whites with salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three parts.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan before transferring to a serving plate. Dust with powdered sugar.
Torta Caprese is a masterpiece of simplicity and flavor. Its rich, fudgy texture and subtle nuttiness make it a crowd-pleaser. Paired with a scoop of gelato or a dollop of whipped cream, this Italian dessert is pure indulgence.
Panettone (Italian Christmas Cake)
Panettone is a festive Italian sweet bread traditionally enjoyed during Christmas and New Year. With its airy texture, citrus zest, and studded candied fruits, it’s a holiday favorite. This recipe captures the classic flavors and delicate texture that make Panettone a worldwide symbol of Italian holiday cheer.
Ingredients:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 3 large eggs (room temperature)
- 1/4 cup warm milk
- 1/4 cup unsalted butter (softened)
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 cup candied orange peel
- 1/2 cup raisins
- 2 tbsp rum (optional)
Instructions:
- Soak raisins in rum (if using) for at least 30 minutes.
- Dissolve yeast in warm milk and let it sit until frothy (about 5 minutes).
- In a large mixing bowl, combine flour, sugar, and salt. Add eggs, yeast mixture, butter, vanilla extract, and citrus zest. Mix until a dough forms.
- Knead the dough for 10–12 minutes until smooth and elastic. Add candied peel and soaked raisins, kneading to incorporate.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 2 hours).
- Punch down the dough and shape it into a ball. Transfer to a Panettone mold or a deep, greased cake pan.
- Let the dough rise again until it fills the mold (about 1 hour).
- Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, covering with foil if it browns too quickly.
- Cool completely before serving.
Panettone is more than just a cake; it’s a celebration of Italian culture and festivity. With its soft, fluffy texture and bursts of citrusy sweetness, it’s perfect for sharing with loved ones during the holidays. Serve with a cup of coffee or a glass of dessert wine for a true Italian experience.
Tiramisu Cake
Tiramisu Cake transforms Italy’s iconic coffee-flavored dessert into a stunning layered cake. Combining light sponge cake, rich mascarpone cream, and espresso-soaked layers, this cake captures the essence of traditional tiramisu. With its decadent flavors and elegant presentation, it’s perfect for special occasions or indulgent evenings.
Ingredients:
For the Cake Layers:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Filling and Frosting:
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup brewed espresso (cooled)
- 2 tbsp coffee liqueur (optional)
- Unsweetened cocoa powder (for dusting)
Instructions:
- Bake the Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar until fluffy. Add eggs, one at a time, then mix in vanilla extract.
Gradually alternate adding dry ingredients and milk to the batter. Mix until smooth.
Divide the batter between the pans and bake for 20–25 minutes. Cool completely. - Prepare the Filling and Frosting:
Beat mascarpone cheese until smooth. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
Fold whipped cream into the mascarpone cheese, along with vanilla extract. - Assemble the Cake:
Combine espresso and coffee liqueur. Brush each cake layer generously with the mixture.
Spread a thick layer of mascarpone cream between the cake layers and over the top and sides.
Dust the top with cocoa powder. - Chill the cake for at least 2 hours before serving.
Tiramisu Cake is the ultimate fusion of tradition and modern flair. Its creamy texture and bold espresso flavor make it irresistible. This cake is a delightful way to enjoy the essence of tiramisu in a celebratory form, leaving everyone asking for seconds.
Italian Lemon Polenta Cake
Italian Lemon Polenta Cake is a bright and zesty dessert made with cornmeal and almonds, creating a beautifully moist texture. This gluten-free cake celebrates the sunny flavors of Italy, with its vibrant lemon glaze adding a tangy finish. Perfect for tea time or as a light dessert, it’s a refreshing treat that’s easy to love.
Ingredients:
- 1 cup almond flour
- 1 cup fine cornmeal (polenta)
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- For the Glaze:
- 1/2 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a medium bowl, mix almond flour, cornmeal, and baking powder.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in lemon zest and juice.
- Fold in the dry ingredients until fully combined.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
- While the cake cools, prepare the glaze by whisking powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake before serving.
This Italian Lemon Polenta Cake is a celebration of simplicity and sunshine. The combination of nutty almond flour, bright lemon, and the rustic texture of cornmeal makes this dessert both unique and comforting. It’s a delightful slice of Italy in every bite.
Cassata Siciliana (Sicilian Ricotta Cake)
Cassata Siciliana is a show-stopping layered cake from Sicily. Filled with sweetened ricotta, candied fruit, and a touch of chocolate, this dessert is wrapped in marzipan and adorned with colorful decorations. Cassata Siciliana is a true representation of Sicily’s vibrant culinary culture, perfect for celebrations and festive occasions.
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Filling:
- 2 cups ricotta cheese (well-drained)
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1/4 cup candied orange peel
For the Decoration:
- 1 lb marzipan
- Green and pink food coloring (optional)
- Powdered sugar (for dusting)
Instructions:
- Make the Sponge Cake:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Beat eggs and sugar until thick and pale. Gently fold in sifted flour, baking powder, and salt.
Pour into the pan and bake for 20–25 minutes. Cool completely. - Prepare the Filling:
Mix ricotta and powdered sugar until smooth. Fold in chocolate chips and candied peel. - Assemble the Cake:
Slice the sponge cake horizontally into two layers. Spread the ricotta mixture between the layers.
Roll out marzipan and cover the entire cake. Decorate with colored marzipan or a dusting of powdered sugar. - Chill the cake for at least 4 hours before serving.
Cassata Siciliana is an edible work of art that brings the flavors of Sicily to your table. Its rich ricotta filling and vibrant marzipan decoration make it a festive centerpiece for any celebration. This cake is a testament to the beauty and sweetness of Italian traditions.
Italian Chocolate Almond Cake (Torta Caprese)
Torta Caprese is a decadent flourless chocolate and almond cake that originates from the island of Capri. With its rich, fudgy texture and delicate nutty flavor, this cake is a chocolate lover’s dream. Naturally gluten-free, it’s a sophisticated dessert perfect for dinner parties or as an indulgent treat with coffee.
Ingredients:
- 7 oz dark chocolate (70% cocoa)
- 7 oz unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs (separated)
- 1 1/2 cups almond flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Melt the chocolate and butter together in a double boiler. Stir until smooth and set aside to cool.
- In a large bowl, whisk the egg yolks with half the sugar until pale and creamy. Stir in the melted chocolate mixture, almond flour, vanilla, and salt.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until glossy.
- Gently fold the egg whites into the chocolate mixture in batches until combined.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool the cake in the pan before transferring to a serving plate. Dust with powdered sugar before serving.
Torta Caprese is a celebration of chocolate and almonds in their purest form. Its rich, dense texture and complex flavors make it a standout dessert. This Italian classic is sure to impress and delight at any occasion.
Ricotta and Pear Cake
Ricotta and Pear Cake is a light and delicate dessert that beautifully balances creamy ricotta with the sweetness of fresh pears. Often enjoyed in Southern Italy, this cake is a perfect way to showcase the natural flavors of ripe fruit. Ideal for an afternoon tea or a comforting dessert, this cake offers a slice of Italian simplicity and elegance.
Ingredients:
- 2 large ripe pears (peeled and diced)
- 1 cup ricotta cheese
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in ricotta cheese until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- Gently stir in the diced pears.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before dusting with powdered sugar.
Ricotta and Pear Cake is the perfect marriage of creamy and fruity flavors. Its light texture and subtle sweetness make it a versatile dessert that’s both comforting and elegant. This cake is a delightful way to enjoy the natural bounty of Italian-inspired baking.
Amaretti Peach Cake
Amaretti Peach Cake is a delightful dessert that combines the crunch of amaretti cookies with the juicy sweetness of peaches. This rustic cake, popular in Northern Italy, is quick to prepare and brimming with summer flavors. Served warm or at room temperature, it pairs wonderfully with a dollop of whipped cream or a scoop of gelato.
Ingredients:
- 3 large peaches (sliced)
- 1 cup crushed amaretti cookies
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, mix flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the crushed amaretti cookies, then gently mix in half of the peach slices.
- Pour the batter into the prepared pan and arrange the remaining peach slices on top.
- Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool slightly before dusting with powdered sugar.
Amaretti Peach Cake is a delightful homage to the flavors of Italy. The combination of juicy peaches and crunchy amaretti cookies creates a dessert that’s both simple and unforgettable. It’s the perfect way to savor the taste of summer any time of the year.
Lemon Olive Oil Cake
Lemon Olive Oil Cake is a light, zesty dessert that showcases the harmonious pairing of citrus and extra virgin olive oil. A staple in Italian kitchens, this cake is known for its moist texture and fragrant aroma. Perfect as a breakfast treat, a midday snack, or a dessert, it embodies the simplicity and elegance of Italian baking.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
- Zest and juice of 2 lemons
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat eggs and sugar until light and fluffy. Gradually whisk in olive oil, yogurt, lemon zest, and juice.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before dusting with powdered sugar.
Lemon Olive Oil Cake is a refreshing dessert that shines with its bright lemon flavor and silky olive oil finish. Its light and airy texture make it a versatile addition to any meal or occasion. This cake is a beautiful example of how simple ingredients can create a masterpiece.
Classic Italian Polenta Cake
Polenta Cake is a rustic and hearty dessert that celebrates the Italian love for cornmeal. Slightly crumbly and mildly sweet, this cake is often flavored with citrus and almonds, making it a delightful pairing with coffee or tea. This gluten-free treat is a testament to the traditional, countryside flavors of Italy.
Ingredients:
- 1 1/4 cups almond flour
- 1/2 cup fine yellow cornmeal (polenta)
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter (melted)
- Zest of 1 orange or lemon
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, mix almond flour, polenta, sugar, baking powder, and salt.
- In another bowl, whisk eggs and melted butter. Stir in the citrus zest.
- Combine the wet and dry ingredients, mixing until well incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool before dusting with powdered sugar.
Polenta Cake is a delightful nod to Italian heritage, blending earthy flavors with a hint of citrusy brightness. Its unique texture and rustic charm make it a dessert that feels both comforting and special.
Italian Hazelnut Cake (Torta di Nocciole)
Torta di Nocciole is a rich and nutty hazelnut cake from the Piedmont region of Italy, renowned for its high-quality hazelnuts. This flourless cake is light yet packed with intense hazelnut flavor, making it an irresistible dessert for nut lovers. Perfect with a dollop of whipped cream or a drizzle of chocolate sauce, it’s a true Italian classic.
Ingredients:
- 2 cups hazelnut flour or finely ground hazelnuts
- 3/4 cup granulated sugar
- 5 large eggs (separated)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a large bowl, beat egg yolks and sugar until pale and creamy. Stir in hazelnut flour and vanilla extract.
- In another bowl, beat egg whites with salt until stiff peaks form.
- Gently fold the egg whites into the hazelnut mixture in three batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
- Cool completely before dusting with powdered sugar.
Italian Hazelnut Cake is a simple yet luxurious dessert that highlights the nutty richness of hazelnuts. Its delicate crumb and bold flavor make it a delightful treat that pairs beautifully with espresso or a glass of dessert wine. This cake is a must-try for anyone who loves authentic Italian desserts.
Italian Ricotta Cheesecake (Torta di Ricotta)
Torta di Ricotta is a classic Italian cheesecake that uses creamy ricotta cheese as its base instead of cream cheese, giving it a lighter and more delicate texture. This dessert is popular in Sicily and is often flavored with citrus zest or a splash of vanilla. Its smooth filling and crisp crust make it a perfect balance of textures and flavors, ideal for any celebration or gathering.
Ingredients:
- 2 cups ricotta cheese (drained)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 1/2 cups graham cracker crumbs (or crushed biscuits)
- 1/4 cup unsalted butter (melted)
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a medium bowl, mix the graham cracker crumbs with melted butter, then press into the bottom of the pan to form the crust. Bake for 10 minutes and set aside.
- In a large bowl, combine ricotta, sugar, eggs, vanilla, lemon zest, flour, baking powder, and salt. Mix until smooth.
- Pour the ricotta mixture into the baked crust and smooth the top.
- Bake for 45-50 minutes, or until the cheesecake is set and slightly golden around the edges.
- Cool to room temperature, then refrigerate for at least 4 hours before serving. Dust with powdered sugar before serving.
Torta di Ricotta is a lighter, more refreshing take on cheesecake, with the creamy richness of ricotta providing a unique flavor and texture. This dessert offers the perfect balance of sweetness and tang, making it a crowd-pleaser that will be enjoyed by all.
Italian Cream Cake
Italian Cream Cake is a rich and decadent cake that combines coconut, pecans, and a fluffy cream cheese frosting. Known for its layers of moist and tender cake, this dessert is a southern Italian-inspired classic that is perfect for special occasions. The combination of textures from the coconut and pecans provides a delightful crunch, making it a memorable treat.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, butter, eggs, and vanilla extract. Mix until smooth.
- Stir in the coconut and chopped pecans.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a separate bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
- Frost the cooled cake layers with the cream cheese frosting and garnish with extra coconut and pecans.
Italian Cream Cake is a rich, indulgent treat that combines classic flavors of coconut, pecans, and a luscious cream cheese frosting. Its light and moist texture paired with the crispy nuts create an unforgettable dessert that will elevate any celebration.
Italian Plum Cake (Torta di Prugne)
Torta di Prugne is an Italian plum cake that celebrates the natural sweetness of fresh plums. This rustic cake is made with a tender, buttery batter and studded with juicy plums that caramelize during baking, offering a wonderful balance of flavors. With its slight tartness from the plums and its crumbly texture, this cake is perfect for an afternoon treat or after-dinner dessert.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 4 large plums (pitted and sliced)
- 1 tbsp brown sugar (for sprinkling)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a medium bowl, mix the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until smooth.
- Pour the batter into the prepared pan and arrange the plum slices on top. Sprinkle with brown sugar.
- Bake for 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Torta di Prugne is a deliciously simple cake that highlights the natural sweetness and tang of plums. Its tender crumb and slightly caramelized fruit make it a perfect treat to enjoy with a cup of coffee or tea. This rustic cake is sure to become a favorite in your dessert repertoire.
Note: More recipes are coming soon!
