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Prato Almond Cake

Mantovana di Prato
Serves 8


1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

1 stick unsalted butter, melted and cooled

2 large eggs

1 large lemon, juice and zest

1 cup sliced almonds

Confectioner’s sugar for sprinkling


Butter and line an 8 x 1 1/2-inch deep round cake pan with parchment paper.  Set aside.

Preheat oven to 350°F.

In a bowl combine the flour, baking powder, salt and 2/3 cup of the almonds. Set aside.

In another bowl, whisk the sugar and butter until well blended. Whisk in the eggs one at a time. Whisk in the lemon juice and zest.

Combine the flour mixture with the butter mixture and spread the batter in the pan; sprinkle the remaining almonds on top.

Bake 30 to 35 minutes or until the cake is set and nicely browned.

Cool and sprinkle with Confectioner’s sugar.

This recipe is featured on show 2902 – Party Cakes.



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