Bertolina Cake Recipe | Yummly
Kim J.: "I opted for the healthier extra light olive oil i…" Read More
8Ingredients
85Minutes
880Calories
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Description

Italian torta Bertolina is a traditional, autumnal dessert hailing from the northern Italian town of Crema. Although it's usually sweet from the addition of concord grapes, this savory twist on tradition features lemon juice and onion instead. True to its roots, all-purpose and corn flour are used, and it's cooked and flipped like an omelet on the stove-top, resulting in a crust that features small holes

Ingredients

US|METRIC
  • 400 grams flour
  • 200 grams corn flour
  • 150 grams sugar
  • 1 onion (I used a yellow onion)
  • 4 tablespoons lard (or extra virgin olive oil)
  • 1 cup milk
  • 1 lemon
  • 2 tablespoons powdered sugar
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    Directions

    1. Slice the onion finely and saute it in a pan with the lard, covered, for approximately 10 minutes. It should be soft without browning, add some water if necessary.
    2. Place the two types of flour in a bowl with the sugar, add the grated lemon peel, the sauteed onion and enough milk for the batter to not be too firm. Stir and combine well and, if necessary, add more milk.
    3. Place the batter in a heavy-bottom non-stick pan greased with some oil.
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    NutritionView More

    880Calories
    Sodium2% DV50mg
    Fat26% DV17g
    Protein33% DV17g
    Carbs55% DV165g
    Fiber32% DV8g
    Calories880Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol20mg7%
    Sodium50mg2%
    Potassium480mg14%
    Protein17g33%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate165g55%
    Dietary Fiber8g32%
    Sugars46g92%
    Vitamin A0%
    Vitamin C40%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Kim J. 5 years ago
    I opted for the healthier extra light olive oil in place of the lard. Flipping the cake on a pan lid sounded tricky, so I used a large cooling rack. I have also flipped cakes out on a cutting board and in a pinch have even used a towel, holding it tight and letting the towel break the cake's fall. I did not use a whole of the onion as I wanted the cake to be more sweet than savory. It is a good one to serve in autumn, and is excellent with a warm broth.

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