The Maria Antonietta Cake is a rich and delicious dessert, perfect for a sweet afternoon break or for a special celebration. With a dark chocolate batter enriched with almonds, rum and spices, this cake is a true pleasure for the palate. Garnished with a dusting of powdered sugar and served with a jam of choice, every bite of the Maria Antonietta Cake is a real delight. Originating from France, this cake is a tribute to Queen Maria Antonietta, with its refined flavors and her love of sweetness.
Work the softened butter in a bowl with the sugar until you obtain a creamy and homogeneous mixture
Scent it with the grated zest of the orange and a small glass of rum, then incorporate the almond flour and the wheat flour mixed together and a pinch of salt
Add one whole egg and two yolks, work the dough so that all the ingredients are well combined, finally complete it with the grated dark chocolate, cinnamon, nutmeg and pepper
Gather the dough into a ball and let it rest in a cool place for 2-3 hours
After this time roll out about two-thirds of the dough using a rolling pin and place the rolled sheet in a 20 cm diameter buttered and floured pan
Cover the dough with a layer of jam, form a lattice decoration on top using the remaining dough, finally bake the cake in the preheated oven (180°C) for one hour
Serve the cake cold
If you wish you can keep this cake for about 10 days by closing it once cooled in a polyethylene bag and then in a tin box
Baking pan
Bowl
Whisk
Spatula
Store the cake in the refrigerator, wrapped in plastic wrap
This cake is inspired by the tastes and luxury of queen Maria Antonietta
France
