The panarellina cake is an extremely soft dessert typical of the city of Genoa. It is a sort of sponge cake enriched with butter and almonds with a wonderful taste and fantastic texture, so soft it feels like a cloud.
Inspired by the Panarello cake, a Ligurian delight whose recipe is secret and has been registered by the pastry shop that produces it, this version is nothing but a very successful imitation. Eggs, sugar, butter, almonds, and flour are the ingredients that make it up, all easy to find and inexpensive.
The characteristic of this cake is the baking which is not done in a preheated oven but starts in a cold oven and then bakes at increasing temperature.
The recipe is very simple, it is prepared in 15 minutes with electric whisks, perfect for breakfast and great accompanied by zabaione or custard.
If you have never tasted it, I recommend it.
Also try other recipes with almonds:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 432.07 (Kcal)
- Carbohydrates 44.65 (g) of which sugars 26.37 (g)
- Proteins 7.16 (g)
- Fat 26.21 (g) of which saturated 12.98 (g)of which unsaturated 12.93 (g)
- Fibers 1.79 (g)
- Sodium 36.71 (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 eggs (medium)
- 1 cup powdered sugar
- 2/3 cup all-purpose flour
- 2/3 cup potato starch
- 1 cup almonds (ground into flour)
- 3/4 cup butter
- 1 packet baking powder
- 1 tsp vanilla extract
- almond flavoring (half vial)
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Scale
- 1 Food processor to grind the almonds
- 1 Spatula
- 1 Cake pan 11 inches in diameter
Procedure
Cut the butter into cubes and leave it at room temperature until it becomes very soft, it should look like cream. I use the microwave.
Sift the flour and potato starch with the baking powder and set aside.
Grind the almonds in the mixer until you obtain a flour, pulse your food processor to avoid heating the nuts and releasing the oil they contain.
In a large bowl, beat the eggs with the powdered sugar until you obtain a light and fluffy mixture. Use room temperature eggs.
Add the ground almonds, incorporating them gently with a spatula, then add half of the sifted flours, always mixing from top to bottom to avoid deflating the mixture.
Add the soft butter, vanilla, and almond flavoring and mix. Finally, add the remaining flours, mixing well.
Transfer the batter into the greased and floured mold.
Place the mold in a cold oven, then turn it on and set the temperature to 350°F.
Bake the cake for about 35 minutes. Always do the toothpick test to check the baking; if necessary, extend it by a few minutes.
If the cake becomes too dark on top, cover it with a sheet of aluminum foil.
The panarellina cake is ready; remove it from the oven, let it rest for 20 minutes, then turn it out onto a wire rack. Let it cool completely, dust it with powdered sugar, and serve.
It is excellent accompanied by custard or zabaione.
Advice
Advice
Storage
The panarellina cake can be stored at room temperature under the appropriate glass dome for 3 days.
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