Torta Di Torrone Alla Cremonese (cremona Torrone Cake)
Torta di Torrone alla Cremonese, or Cremona Torrone Cake, is a traditional dessert from the Lombardy region of Italy. This decadent cake is made with the famous Cremona torrone, a nougat confection made with honey, sugar, egg whites, and toasted almonds.
Ingredients
- 300g Cremona torrone, chopped
- 150g all-purpose flour
- 150g unsalted butter, softened
- 4 eggs
- 100g granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9-inch cake pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped torrone until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top of the cake with powdered sugar before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
9-inch cake pan Mixing bowls Electric mixer Spatula Wire rack
Tools
Oven
Serving suggestions
Serve the Torta di Torrone alla Cremonese with a dollop of whipped cream and a drizzle of honey for an extra indulgent treat.
Tips & tricks
Make sure to chop the torrone into small pieces to ensure even distribution throughout the cake batter.
Cost
$15