Better known to us as Cristina’s Torta
On a visit to Montefollonico several years ago Cristina (my cousin Andrea’s wife) taught me how to make this torta which we had enjoyed there for years.
3 EGGS | 1 ½ CUPS FLOUR |
¾ CUP SUGAR | 1 ENVELOPE “LIEVITO PANE DEGLI ANGELI” |
1/3 CUP OIL – mix ½ vegetable oil wit ½ olive oil | PINCH OF SALT 1-2 TSPS VANILLA or ALMOND EXTRACT |
1 LEMON – zested and juiced | 4 OZ GREEK YOGURT – drained |
| POWDERED SUGAR – for dusting |
Preheat oven to 360º.
Beat eggs with sugar until yellow and creamy. Add oil slowly to egg mixture while beating. Blend in lemon zest and juice. Add yogurt and blend in well. Add flour, salt and Lievito. Bake in buttered and floured 10-inch round pan (I use a 10-inch glass deep-dish pie plate) for 20 – 25 minutes. Top should be a light golden color. Cool and dust with powdered sugar.
Note: Lievito Pane degli Angeli is a vanilla flavored rising agent for pastries and can be found in Italian specialty stores. I learned how to make this dessert when visiting my cousins in Montefollonico. Sometimes pignoli are sprinkled on top just before baking. It can be eaten for breakfast or served for dessert with Vin Santo. It can even be sliced in half, when completely cooled, and filled with a pastry cream.
BUON MANGIATA!
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