Sandy Cake is a soft and fragrant dessert, characterized by a tender, sand-like texture. Its recipe, traditional to the Liguria region, calls for 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 crisp crust. Ideal for breakfast or a snack, Sandy Cake keeps well for a few days.
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Let the butter soften at room temperature, then put it in a bowl and work it into a cream using a whisk
Add the sugar and continue mixing until you have obtained a fluffy and smooth 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, and add the mixture to the egg and sugar mixture by sifting 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, whip 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 the preheated oven (160 degrees) for 40 minutes, then unmold it onto a serving plate, let it cool, and serve
Baking Tray
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) | 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 |
