The sandy cake is a spectacular dessert characterized by a very soft, almost ethereal dough, covered with a delicious crumbly crust. Perfect to enjoy as is, it can be served with a delicious mascarpone cream, with a vanilla chantilly or with an excellent zabaglione.
Its origins are uncertain; it is believed to be an ancient dessert, dating back to the 1700s, when home baking began to spread thanks to the availability of ingredients like butter, sugar, and flour. However, the paternity of the sandy cake is still contested between Lombardy and Piedmont, although it is almost always attributed to the city of Mantua.
The recipe calls for very few ingredients, and its simplicity makes it perfect for home preparation; over time, it has become a family tradition dessert passed down from generation to generation.
The texture of the sandy cake is irresistible, with an extremely crumbly outer crust that breaks apart like sand (hence the name “sandy”) creating a perfect contrast with the softness of the interior.
If I have piqued your curiosity, you just have to try it, here are some other breakfast ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 484.98 (Kcal)
- Carbohydrates 56.99 (g) of which sugars 33.08 (g)
- Proteins 4.68 (g)
- Fat 27.36 (g) of which saturated 17.37 (g)of which unsaturated 9.96 (g)
- Fibers 0.36 (g)
- Sodium 30.70 (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
- 9 oz butter (soft)
- 9 oz powdered sugar (or fine granulated)
- 4.5 oz potato starch
- 4.5 oz all-purpose flour
- 3 eggs (large, mine weighed a total of 170 g.)
- 1 tsp baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 0.35 oz butter
- 1 tablespoon all-purpose flour
- 0.7 oz vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric Whisk
- 1 Scale
- 1 Baking Pan tapered 9.5 inches
- 1 Spatula
- 1 Small Bowl
Procedure
Cut the butter into cubes, put it in a large bowl, and leave it at room temperature for 1 hour (in summer it takes 30 minutes).
Put the eggs in a small bowl and mix them well with a fork so that they blend better into the mixture. They must be at room temperature.
Sift together the flour, starch, and yeast.
Grate the peel of an organic lemon.
Add to the bowl with the soft butter, the powdered sugar, vanilla, grated lemon zest, and whisk the mixture with the electric beaters until it is fluffy and creamy, it will take about 5/6 minutes.
Continuing to whisk the dough, add the eggs gradually to incorporate them slowly without losing the mixture’s fluffiness.Add the sifted flours with the yeast in 3 or 4 batches, incorporating them with a spatula, mixing the mixture from the bottom upwards so as not to deflate the mixture.
Butter and flour the mold, pour the mixture inside, and gently level it.
Bake the cake in a preheated static oven at 350°F (175°C) for about 45/50 minutes. Do the toothpick test to check the cooking. If necessary, cover the surface with a sheet of aluminum foil.
The sandy cake is ready, remove it from the oven, wait ten minutes and turn it over onto a plate. Let it cool completely and sprinkle it with plenty of powdered sugar.
Tips
Storage
The sandy cake can be kept at room temperature for 2/3 days in the appropriate cake container.
You can freeze it either whole or in slices.
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