Margherita cake is the hero of the Italian bakery. According to legend, the name of the cake comes from the shape of daisy (Margherita) that it assumes when it is cut into wedges. Each slice of the cake is dusted with powdered sugar. The golden color, due to the presence of eggs, recalls that of the corolla daisy.
This, like many other Italian simple cakes, has its origins among the peasant families who loved to exchange gifts during celebration.
Meant to be served with and dipped in milk, this cake has very simple, but hearty ingredients. The original recipe calls for a high number of eggs (6-8) and butter. My gluten and dairy free recipe is a delicious rendition to enjoy this old and timeless sweet in a contemporary and easier way. Just two free range organic eggs, raw honey, olive oil and a sprinkle of icing sugar from raw cane sugar.
Serves: 8 to 10
2 large free range organic eggs
Pinch of sea salt
75 g (3 oz) raw honey
1 lemon zest
75 g (3 oz) extra virgin olive oil (or organic cold pressed sunflower oil)
300 g (11 oz) brown rice flour, sifted
1 tsp organic baking powder
1 tsp icing sugar from raw cane (optional)
- Preheat the oven to 180°C (350°F/Gas 4).
- Beat the egg whites until stiff with a pinch of sea salt and set aside.
- Beat the egg yolks with honey until creamy and light. Add the lemon zest and extra virgin olive oil. Add the flour sifted with baking powder and mix quickly.
- Stir in the egg whites, stirring from the bottom up. Pour the batter into a baking pan, covered with parchment paper bake and for 30 minutes.
- Sprinkle the surface withicing sugar