The Sandy Cake is a soft and fragrant cake, characterized by a tender, sand-like texture. Its traditional recipe from the Liguria region uses 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, crispy crust. Ideal to enjoy for breakfast or as a snack, the Sandy Cake keeps well for a few days.
Let the butter soften at room temperature, then put it in a bowl and beat it into a cream using a whisk.
Add the sugar and continue to mix until you obtain a light, uniform mixture.
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, then gradually add the dry mixture to the egg and sugar mixture.
Flavor the batter with one 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, gently fold them into the prepared batter, and pour everything into a buttered and floured cake pan.
Bake the cake in a preheated oven (160°C) for 40 minutes; then turn it out onto a serving plate, let it cool and serve.
Cake pan
Parchment paper
Store the Sandy Cake in an airtight container in the refrigerator for 2-3 days.
The Sandy Cake is a typical dessert of Ligurian cuisine.
Italia, Liguria
| Energy (kcal) | 414.98 |
| Carbohydrates (g) | 47.72 |
| of which Sugars (g) | 27.68 |
| Fat (g) | 23.59 |
| of which Saturates (g) | 13.35 |
| Protein (g) | 4.23 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.07 |
