This classic recipe comes from La scienza in cucina e l’arte di mangiar bene by Pellegrino Artusi, first published in 1891. Not widely known outside Italy, this book is considered to be the definitive text on traditional Italian cooking, however, a great many of the recipes are from Tuscan cuisine. Artusi was born in Forlimpopoli in Emilia-Romagna but lived for most of his adult life in Florence.
This cake is delicious served on its own with tea, or slightly warm with cream as a dessert. It’s gluten-free apart from the breadcrumbs sprinkled on the top to add a crunch, but these could be substituted with crushed walnuts or even icing sugar sprinkled on after baking.
Artusi writes that ‘Dai miei commensali questo è stato giudicato un dolce squisito.‘ ‘My dinner companions judged this to be an exquisite dessert.‘ I agree. Buon appetito!