I’m NOT a morning person! Never have been and never will be. Anyone who knows me (teachers, bosses, friends) can vouch for me. I think that the last time I got up early was when I was breastfeeding and, let’s be honest, I was not happy. If asked, I don’t even think I would be able to tell you exactly what is the color of the sky in the early morning. In the place where I live, this is such a big no no, but I can’t help it. That’s just who I am.
I no longer work in an office, but I still have a teeny problem: my daughter has to go to school. Every morning, after I manage in a way or another to send my daughter to school, my only neuron awake wanders across my mind begging only for two things: caffeine and something sweet. All the years I spent in the United States have not changed my breakfast habits: my palate loathes cereals and any kind of proteins and craves croissants, pastries, cookies or… a slice of cake.
The recipe I’m sharing with you today is of a cake that was one of Stefano’s favorites in his childhood. Growing up in Genoa, he loved to eat this cake on any occasion he could lay his hands on one. When we happen to be there visiting his family, we always make sure we stop by a pastry store called “Bar Magenta” where they make a version of this cake that is really to die for. So, if you are planning a trip to Genoa, just drop us an email if you need the address and then pay them a visit: you won’t regret it!
By the way, I wish I could take credit for this recipe! Although (please forgive my modesty) I do take credit for a pretty good execution of it 😉 Well, anyway, the recipe comes from lovely Patrizia, the daughter-in-law of the wife of my father-in-law… does this sound too complicated to follow? Yeah, it probably is, but the thing is – we are a pretty complicated family which found its own way to get along… but this is another story 🙂
Too much digression. Back to the recipe.
1 ½ cup, powdered sugar
¾ of 1 cup, blanched almonds
12 and ½ Tbsp, butter, softened
½ cup, flour
⅓ cup, potato starch flour
1 pinch, salt
1 Tbsp, baking powder
½ Tsp, almond extract
Powdered sugar for dusting
Put the almonds in a food processor or a blender and blend them until you obtain a smooth powder.
In the bowl of a stand mixer, place the sugar and the almond powder and mix until they are perfectly blended. Add the eggs and mix until the mixture is creamy and smooth. Add the butter and beat until the butter is completely blended with the egg mixture. Add the flour, the potato starch flour and the salt and mix for a few minutes. Finally, add the almond extract and the baking powder and mix until well blended. Stop and scrape the bowl.
Pour the mixture into a greased and floured 9-inch round baking pan. Do NOT preheat the oven. Bake at 350 F for 30/35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake completely cool and remove it for the pan. Put the cake on a big round serving plate and dust its top with the powdered sugar.
A few more words: I happen to have a sweet tooth only in the mornings. I usually finish my other meals with fruit (that’s what most people do in Italy). That does not mean that you cannot eat or serve this cake at dinner time. If you would like that Stefano suggest you a wine to go with it, just leave a comment below or drop him an email and he’ll be glad to!Follow FsT on: