Torta del Re has royal roots

By Julie Rothman The Baltimore Sun

Looking for a hard-to-find recipe or can answer a request? Write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email baltsunrecipefinder@ . Names must accompany recipes for them to be published.

Sophie Filippetti from Santa Rosa, Calif., was searching for a recipe for Italian king’s cake.

She said her mother-in-law used to make it often and even won first prize at their county fair some time ago.

She has lost the recipe and wanted to be able to make it for her family again.

Kathleen McMalin from Potter Valley, Calif., sent in a recipe for Torta del Re — king’s cake in Italian. Not to be confused with the king cake common during Mardi Gras in New Orleans, this traditional, flour-less almond cake from the Piedmont region of northern Italy is a popular choice for Passover dessert.


Fred Heskett from Burtonsville, Md., is looking for the recipe for the barbecue sauce that was served on the chicken at the diner in the old Ritchie farmers market on Ritchie Highway in Glen Burnie, Md., in the 1960s and ’70s.

Torta del Re (Italian King’s Cake)

Makes 12 servings.

2 TBS butter or margarine for greasing the pan

5 lg eggs, separated

Sm pinch of salt

11⁄4 C sugar

21⁄2 C blanched almonds, very finely chopped (if you use a blender or food processor, add a tablespoon of sugar from the 11⁄4 C so nuts don’t clump together)

1 tsp vanilla extract

1 tsp almond extract

Grated zest of a lemon

Confectioner’s sugar for garnish

1⁄4 C sliced almonds, toasted

Line bottom of a 10-inch springform pan with parchment paper and grease the sides with butter or margarine.

Preheat oven to 325 degrees.

Beat the egg whites with salt until stiff and dry.

In a separate bowl, beat the egg yolks until foamy, then gradually add the sugar and continue beating until the mixture is lemon-colored. Gradually add the chopped almonds, then the two extracts and the lemon zest. You should have a very hard paste. Mix a third of the beaten egg whites into the almond mixture to make it softer. Delicately fold in the remaining egg whites and pour into the prepared pan.

Place in the center of the middle rack in the preheated oven and bake for one hour. After the hour is over, leave the oven door ajar for 10 to 15 minutes, then remove the pan from the oven and place it upside down on a cooling rack. When the cake is cool, remove it from the pan and place it upside down over a cake dish. Top with confectioner’s sugar using a sifter and sprinkle with the toasted sliced almonds.