Official Tourist Information Site of the Piacenza local editorial office

RA TÙRTA D’ARMANDUL (Almond cake) ALLA BOBBIESE DE.CO

Municipal denomination De.Co
Comune
Bobbio

The almond cake, also known as Ra tùrta d’armandul, is a typical medieval Bobbio recipe, made with almond flour and chopped almonds, egg yolks and egg whites with sugar.
It is one of the 5 De.Co ( Denomination of Municipal Origin) products certified in Bobbio (Piacenza) in 2019.

Recipe

TIPOLOGIA
Dessert
difficoltà
facile
INGREDIENTI

For shortcrust pastry:
300 gr wheat flour
200 gr of butter
100 gr of sugar
1 egg yolk (also two)
1 small glass of Alchermes

For the filling
4 egg yolks
200 gr of sugar
300 gr of sweet almonds (the almonds must be blanched, peeled, dried in a pan on the stove -no oven- and ground)
6 or 7 bitter almonds
1 small glass of Rum or Amaretto

N.B. all the egg whites, even those not used in the shortcrust pastry, must be beaten until stiff.

PREPARAZIONE

With the shortcrust pastry obtained, prepare two sheets: a wider one to cover even the edges of the pan and the other one as large as the pan. In order to roll out the shortcrust pastry, it must be rolled out on a sheet of plastic wrap or a sheet of baking paper. Roll out the first sheet, put the filling and cover with the other sheet that must be poked with a fork. Bake in a very hot oven (250°) and after 15 minutes gradually lower the temperature. Bake for about 1 hour. Use a round baking pan with a diameter of 25 cm or a rectangular baking pan of 23 x 30 cm. The pan should be buttered and not floured.

further information


ADDRESS
Piazza San Francesco - Bobbio


WEBSITE
visitpiacenza.it/val-trebbia/

EMAIL
iat@comune.bobbio.pc.it

PHONE
+39.0523.962815