Dear Lemon Lovers, today we bring you the recipe for Monna Lisa Cake from the Manuale di Nonna Papera (Grandma Duck's Manual).
Ingredients:
- 350 g of all-purpose flour (type 00)
- 250 g of sugar
- 2 eggs
- 1 glass of milk (220 ml)
- 1 glass of vegetable oil (220 ml)
- 1 packet of vanilla-flavored baking powder
- 1 untreated lemon
- A pinch of salt
- Powdered sugar for decoration
In a bowl, combine the sugar and egg yolks, and beat well with a wooden spoon. Add the oil and continue working the mixture. Gradually add the flour and milk to make mixing easier, then add the grated zest of the lemon. Finally, while still stirring, incorporate the lemon juice, salt, and baking powder.
Beat the egg whites until stiff peaks form, gently fold them into the batter, and pour the mixture into a greased and floured cake tin. Bake at 140°C (284°F) for 45 minutes, then dust with powdered sugar.
The recipe from Grandma Duck’s Manual begins like this:
"Out of curiosity, did you know how long it took Leonardo da Vinci to paint the famous Monna Lisa? A whopping five years! Perhaps because between brushstrokes, Leonardo was strumming his silver lyre—his favorite musical instrument. Well, take ‘note’ of this recipe and enjoy baking your masterpiece."
Recently, I stumbled upon the famous Manuale di Nonna Papera and had fun trying out a few recipes, like this one. The Monna Lisa Cake is a delightful lemon dessert—soft and perfectly moist.
