Recipe for Chocolate and Spice Maria Antonietta Cake
The Chocolate and Spice Maria Antonietta Cake is an irresistible dessert, enriched with dark chocolate, rum, and a combination of spices. With an almond base and a decorative layer of jam, this cake reveals a unique mix of flavors. Perfect for an exotic and refined dessert.
Ingredients
- 150 g Butter
- 150 g Sugar
- 150 g Almonds Flour
- 300 g Wheat Flour
- 80 g Chocolate Dark
- 3 Eggs
- 1 Bicchierino Rum
- Nutmeg grated as needed
- Cinnamon powder as needed
- White Pepper ground as needed
- Scorza di 1 Orange
- 350 g Jam of choice (apricot, strawberry, etc.)
- q.b. Salt
- Burro Butter for greasing the pan
- Farina Flour for dusting the pan
Instructions
- Work the softened butter with the sugar in a bowl until obtaining a creamy and homogeneous mixture.
- Add the grated orange zest and the rum, mixing well.
- Incorporate the sifted almond flour, wheat flour, and a pinch of salt.
- Add one whole egg and two yolks, working the dough until all the ingredients are combined.
- Add the grated dark chocolate, a pinch of nutmeg, a hint of cinnamon, and white pepper. Mix well.
- Form a ball with the dough and let it rest in a cool place for about 2-3 hours.
- Roll out two-thirds of the dough with a rolling pin and line a 20 cm buttered and floured pan with the obtained pastry.
- Spread an even layer of jam on the base of the pastry.
- With the remaining dough, create strips to form a decorative grid on the surface of the cake.
- Bake in a preheated oven at 180°C for about an hour or until the surface is golden brown.
- Allow to cool completely before serving.
Notes
To give an original touch to your Maria Antonietta Cake, you can add pieces of candied orange to the dough, which blend perfectly with the spices and dark chocolate, giving the dessert a pleasant citrusy and exotic note.