Mantovana cake

Name: Mantovana cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Type 00 flour 1.3 cups; Butter at room temperature ¾ cup; Sugar 0.875 cup; Egg yolks 4; Eggs 1; Peeled almonds 1.75 oz; Baking powder 1 tsp; Butter to taste

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410

Calories per serving

Vegetarian

Energy Kcal 410
Carbohydrates g 40.2
of which sugars g 23.6
Protein g 6.1
Fats g 25
of which saturated fat g 12.12
Fiber g 1.5
Cholesterol mg 213
Sodium mg 17

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 8
Cost: Low

PRESENTATION

If you’re looking for a traditional Italian dessert that whisks you away to a cozy Tuscan kitchen, the Torta Mantovana is it. Honestly, despite its name hinting at Mantua origins, this cake actually hails from Tuscany—which is awesome—and has a rich history of recipes passed down through generations. Really, the charm of the Torta Mantovana is in its simplicity. It begins by creaming butter and sugar until they’re fluffy and perfect, then adding eggs and flour to whip up a smooth batter. Torta Mantovana recipes are all about keeping it straightforward, much like how Laura Pacciani and Sonia from GialloZafferano do their everyday Italian baking. Before baking, you top the cake with chopped almonds. And they toast beautifully, creating a crunchy contrast to the soft, moist interior.

When you slice into this Italian almond cake, you'll find a tender, almost buttery center, with those toasted almonds giving just the right amount of bite. So in Tuscany, this cake is a go-to in the afternoon with a coffee. Or even at breakfast. Sometimes with a hint of lemon zest for that extra zing. Really, each region—and every family—throws their own spin on the Mantovana cake. But universally, it’s a treat that’s easy to love. The thing is, this recipe is so forgiving. Whether you're just diving into Italian baking recipes or craving something quick that tastes like it took all day, it’s perfect. The steps are simple, and the flavors are genuine, making this cake a staple in many homes.

From its soft crumb to those golden, crispy almonds on top, this cake keeps you coming back for more—no question. Whether you’re a seasoned baker or just getting started, the Torta Mantovana is a delicious way to soak up the warmth and charm of Tuscany right in your kitchen.

INGREDIENTS

410

Calories per serving

Ingredients for a 10-inch cake pan: Type 00 flour 1.3 cups (175 g); Butter ¾ cup (175 g) - at room temperature; Sugar 0.875 cup (175 g); Egg yolks 4; Eggs 1; Peeled almonds 1.75 oz (50 g); Baking powder 1 tsp (5 g)

For greasing: Butter to taste

Preparation

How to prepare Mantovana cake

To prepare the Mantovana cake, place the butter, softened at room temperature, and the sugar in a bowl 1. Beat the two ingredients with an electric mixer 2 or with the whisk attachment of a stand mixer until you get a fluffy mixture. Now add the whole egg 3 and keep working the mixture to incorporate it.

Then add the egg yolks, one at a time, waiting for the previous one to be absorbed before adding the next 4. To get a homogeneous mixture 5, it's important that the eggs are at room temperature; if the mixture starts to separate after adding the eggs, don't worry because with the addition of the flour, you'll achieve the right consistency. Sift the flour 6.

together with the baking powder 7 and add the dry ingredients, all at once, to the mixture 8, continuing to beat with the mixer to combine all the ingredients well and obtain a fluffy and homogeneous mixture 9. Line a 10-inch cake pan with parchment paper (click here to see how to do it).

Chop the almonds into pieces with a knife 19; pour the mixture into the cake pan 11 and level it evenly with the back of a spoon 12.

Sprinkle the surface with chopped almonds until fully covered (13-14); bake in a preheated oven at 356°F for 30 minutes (if using a convection oven, 320°F for 20-25 minutes). Before removing it from the oven, do the toothpick test: if it's not cooked yet, continue baking by covering the surface with a sheet of aluminum foil and keep baking until the expected time is up. Remove from the oven, let it cool down 15, and serve your Mantovana cake! You can sprinkle it with powdered sugar or granulated sugar as you like!

Storage

Store the cake under a glass cover for 3-4 days.

Curiosity

The name of the Mantovana cake seems to be linked to Isabella d'Este, Marquess of Mantua, who during a trip to Rome, as a guest at the court of Pope Leo X, stopped in Florence at the Medici court. Here, as a thank you for the hospitality received, Isabella left the recipe for the cake, which was then named Mantovana in her honor, and from Florence, it spread throughout Tuscany, especially in Prato, where it became a specialty.
The pastry shop Antonio Mattei in Prato, besides producing the homonymous biscuits, also prepares a famous Mantovana cake according to Pellegrino Artusi's recipe.

Tip

Having followed the whole process, it would be a real shame to make a mistake right at the end, wouldn't it? Pay attention to the baking: to keep it soft and moist inside, you should take the Mantovana cake out of the oven just when it's done, otherwise it might dry out too much.

For the translation of some texts, artificial intelligence tools may have been used.