The Mattindor is a simple, soft, and aromatic cake made with very few ingredients, those we always have in the pantry; eggs, butter, sugar, and flour are enriched with lots of lemon zest and a hint of vanilla.
A cake that recalls the color of the sun, smells like lemon, and evokes long and hot summer days; yes, because Gino Fabbri, the creator of this wonderful breakfast cake, created a dessert for the first day of vacation and encapsulated its flavor in his Mattindor.
Gino Fabbri is an internationally renowned pastry chef from Bologna who has won many awards; in his pastry shop, he serves modern desserts but above all, the classics of our tradition such as the pinza, the raviole, and the homemade ciambella. The Mattindor is easy to make, very soft, reminiscent of a pound cake even though the flour weighs less, almost halved, so the taste of butter and the aromas prevail.
If I may give you a tip, prepare it, store it at room temperature overnight, and enjoy it the next day with a dusting of powdered sugar, it will be even better!
Try the breakfast cakes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 406.19 (Kcal)
- Carbohydrates 42.70 (g) of which sugars 28.78 (g)
- Proteins 5.54 (g)
- Fat 24.31 (g) of which saturated 15.27 (g)of which unsaturated 8.98 (g)
- Fibers 0.51 (g)
- Sodium 38.99 (mg)
Indicative values for a portion of 90 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
- 1 cup cup all-purpose flour
- 1 tsp tsp baking powder
- 7 oz oz butter
- 7 oz oz powdered sugar
- 4 large eggs (4 medium eggs)
- 1 tbsp tbsp lemon zest (grated)
- 1 vanilla bean
- 0.35 oz oz butter
- 1 tbsp flour (alternatively, you can use granulated sugar to create a crunchy crust)
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Sieve
- 1 Scale
- 1 Pan flared aluminum 9.5 inches
- 1 Spatula
- 1 Small bowl
Procedure
Cut the butter into small cubes and leave it at room temperature for 20/25 minutes until soft.
Place the eggs in a small bowl and mix them well with a fork, this way they will blend better into the mixture. They should be at room temperature.
Sift together the flour and baking powder.
Sift the powdered sugar.
Extract the pulp from the vanilla bean and grate the zest of a large organic lemon.
Place the soft butter and powdered sugar in the bowl, beat the mixture with the electric whisk until fluffy and frothy. Start at low speed then switch to medium speed, it will take 3/4 minutes. Add the vanilla and lemon zest.
Continue beating the batter and add the eggs little by little, allowing them to incorporate gradually without losing the frothiness of the mixture.At this point, add the sifted flour with the baking powder in 3 or 4 batches, working the mixture only until the ingredients are combined.
The mixture is ready.
Butter and flour the pan, pour the batter inside, and gently level it.
Bake the cake in a preheated static oven at 347°F for about 45/50 minutes or in a fan oven at 329°F for about 40 minutes.
Perform the toothpick test to check if it’s done.
If necessary, cover the surface with a sheet of aluminum foil.
The Mattindor is ready, remove it from the oven, wait ten minutes and turn the cake onto a plate.
Let it cool completely and dust it with plenty of powdered sugar.
Tips
Storage
The Mattindor can be stored at room temperature for 3 days, well covered.
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