With bright notes of citrus and richness from ricotta, this subtly sweet cake is what we want to eat for breakfast every day.
Katie Leaird is a recipe developer and food writer who makes far too much pasta and cake on a daily basis. She spent five years at America’s Test Kitchen and now contributes to Kitchn and Hannaford’sUsing a combination of cake flour and almond flour reduces the amount of gluten in the cake, creating a uniform crumb while also contributing a pleasant nuttiness.
Breakfast in Italy is typically a simple affair, consisting of a coffee—usually an espresso or cappuccino—with a small sweet treat, be it a cornetto, biscuit, or slice of cake. This is how plenty of Italians start their day each morning, and though some “might confuse it for a deeply rooted, centuries-long tradition,” writes Katie Parla for, it’s a fairly recent phenomenon.
Rustic cakes made with nut meals are popular throughout Italy, with so many versions from region to region, town to town, and household to household that it'd be a life's work to document them all. Examples include the mandorlaccio, a domed flourless cake made with ground almonds and sweetened with honey; ciambella alla ricotta, a ring-shaped breakfast cake with ricotta; and the torta di nocciole delle Langhe, made from the famed hazelnuts of Piedmont.
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