Sandy Cake is a soft and fragrant dessert, characterized by a soft texture similar to sand. Its recipe, traditional from the Liguria region, involves the use of simple ingredients such as flour, potato starch, butter, eggs, baking powder, sugar, grated lemon zest, and a touch of rum. The cake is baked in a buttered and floured pan, creating a golden and crispy crust. Ideal to enjoy for breakfast or a snack, Sandy Cake keeps well for a few days.
Let the butter soften at room temperature, then place it in a bowl and cream it using a whisk
Add the sugar and continue to mix until you have a fluffy and homogeneous mixture
Also add the egg yolks one at a time, making sure to incorporate each one well before adding the next
In another bowl, mix the flour, potato starch, and a pinch of baking powder, and add the mixture to the egg and sugar mixture, sprinkling it in
Flavor the dough with a tablespoon of rum, a little grated lemon zest, and a pinch of salt, and let it rest in a cool place for 30 minutes
In a bowl, beat the four egg whites until stiff peaks form, gently fold them into the prepared mixture, and pour everything into a buttered and floured cake pan
Bake the cake in a preheated oven (160 degrees) for 40 minutes, then turn it out onto a serving plate, let it cool, and serve
Baking pan
Parchment paper
Store Sandy Cake in an airtight container in the refrigerator for 2-3 days.
Sandy Cake is a typical dessert of Ligurian cuisine.
Italia, Liguria
| Energy (kcal) | 424.47 |
| Carbohydrates (g) | 50.33 |
| of which Sugars (g) | 28.57 |
| Fat (g) | 24.03 |
| of which Saturates (g) | 13.67 |
| Protein (g) | 4.11 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.17 |
