Today a regional dessert from Lombardy typical of the city of Lodi the Lodi cake or Tortionata or Turta de Lod is almond-based and has a low thickness because the only leavening agent of this dessert is a pinch of baking soda.
The RECIPE OF THE LODI CAKE has been officially recognized by the Ministry of Agricultural, Food and Forestry Policies as a traditional Italian agri-food product.
In some ways it is similar to the SBRISOLONA where, however, corn flour is also used as an ingredient. According to Wikipedia, the recipe of the Lodi cake officially originated and was recognized in the first half of the 19th century thanks to the skilled hands of pastry chef Carlo Tacchinardi who left the recipe to his sons Giovanni and Gaetano and from them to his grandson Alessandro who, like an expert enigma maker, gave it this name with a really clever wordplay!
Little question…. how did it become TORTIONATA? “Cake of when I was born” that is “torta io nata” sorry but it seems quite twisted🤦♀️without taking anything away from the very special TASTE of the dessert!
In 1885 Alessandro Tacchinardi patented the name and brand, officially becoming the owner of everything.
If you want a taste of LODIO CAKE TORTIONATA accompany it with a delicious cream I tasted called PUCIA DULSA made with mascarpone, egg yolks, sugar, and flavored with rum!
P.S. In simpler terms, the origin is believed to derive from the term tortijon a special rolled wire that in bygone days was used to cut the cake itself, which indeed crumbles easily and is not easy to cut with a “normal” knife.
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LODIO CAKE
The ASI kitchen
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: All seasons
- Energy 467.08 (Kcal)
- Carbohydrates 53.10 (g) of which sugars 23.98 (g)
- Proteins 8.03 (g)
- Fat 26.64 (g) of which saturated 12.49 (g)of which unsaturated 13.58 (g)
- Fibers 2.84 (g)
- Sodium 141.85 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.4 oz almonds
- 6 oz butter
- 2 1/3 cups all-purpose flour
- 1 egg yolk
- 3/4 cup sugar
- 1 lemon (untreated and only zest)
- 1 pinch baking soda
Preparation Recipe Lodi Cake Tortionata Turta de Lod
For the Lodi cake recipe or Tortionata, first, I remove the almond skins, then…
I put a small pot with two fingers of water on the fire and as it boils, I add the nuts and let them simmer for about 3 minutes.
As soon as the liquid is cool, I shell them (the almonds, of course) by pinching them (the almonds, of course) between thumb and forefinger and removing the skin.
Then with a mixer, I finely chop the peeled almonds and place them in a pan with a touch of butter taken from the total indicated above.
I leave it on the flame for a few minutes just until the oil is released, which flavors and enhances the dessert.
I also add the flour, egg yolk, lemon zest, and pinch of baking soda.
I mix well, then I also add the soft butter in small pieces, working the mixture well to have it soft and homogeneous.
Now I pour it into a mold I have buttered and floured, 9 inches (but we can also line it with parchment paper…) and after spreading it with my fingers, I trace these lines with the tines of a fork, which perhaps I could have done better…
So all that’s left is to bake it at 350°F for about 40 minutes.
The recipe I read on Sale&Pepe literally says “bake at 392°F for 25/30 minutes” but my oven is on its last legs, and not trusting it, I preferred to cook at a lower temperature and obviously a little longer!
Go dear readers, adapt according to the characteristics of your home appliance 😉 as always!
The Lodi cake should brown evenly (hopefully) and we should let it cool very well before cutting or breaking it with fingers for tasting!
It’s really good and surely with a nice dollop of mascarpone cream it will be a delightful bomb!!!!!!!!!!!
Enjoy your meal!
Annalisa
