Mandolata

I found it, lost it, didn't cry, forgot about it and found it again today...like a good love story. I came across the recipe while looking for Easter ideas, the first time and the second time. The cake is originally called "Pinolata"...and I thought I remembered that the name had something to do with "Pasqua" (Easter).
No, not "Pasqua", but pine nuts ("pinoli"). I used almonds ("mandorle").
Mandolata is very similar to Paradise Cake*. Little more compact, since it doesn't use beaten egg whites. But the taste is as fantastic: buttery, lemony a bit, simple and sweet, moist and rich even if doesn't look so, melting in your mouth. Kids love these tastes. Hania is the biggest fan of Paradise Cake and she loves this one. Mandolata is simpler and faster though. Everything gets done with one bowl and a mixer. And using the recommended amounts, it comes out small enough for us three to enjoy before it expires.

This cake doesn't use any raising chemical agents. It won't get much bigger in the oven than the batter. The batter itself is very dense. But there are enough air bubbles produced during baking to lift the cake just a bit and give it the intense but light texture. Bello, buono e facile!

Recipe adapted from Cookaround

time: 15 min preparation + 45 min baking = 1 hr

ingredients:

150 g (1 stick and 2 Tablespoons) butter room temperature

3 egg yolks room temperature 

1 egg room temperature 

200 g (1 cup) sugar

200 g (1 1/4 cups) flour

zest from 1 lemon

pinch of salt

50 g (1/2 cup) coarsely sliced peeled almonds

powder sugar for finishing 

directions

Preheat oven to 180C/350F. Butter (extra butter) a 18cm/7inch round baking form.

In a bowl of a standing mixer using a whisk attachment on medium/high speed, beat butter with sugar, yolks and egg, for 3 minutes, till smooth and foamy. Blend in lemon zest. 

Turn the mixer off and using a rubber or wooden spatula fold in flour and salt, slowly, working from bottom up.

Pour (or spoon) batter into to prepared form. Smooth the surface with a spatula. Spread almonds on top, without pressing. 

Place it in a hot oven for 40-45 minutes, depending how big/small your form is. Smaller the form, longer the baking time. The cake should be lightly browned and the toothpick from the middle should come out dry.

Take the cake out, let it cool in the form for 10 minutes. Top it lightly with powder sugar and enjoy it!