Margherita cake recipe by of 22-11-2013 [Updated on 30-08-2018]
The margherita cake is another one of those desserts that reminds me of childhood, my mom used to prepare it in the long winter afternoons. While my sister and I were engrossed with our heads on the books, we often smelled the smell of freshly baked cake and we knew it was time to take a break, we went to the kitchen and found mom who had made the daisy cake or the apple pie , so we had a snack accompanied by a cup of steaming tea or hot chocolate, what a great woman my mother is. You will therefore understand from whom I learned this feeling of pampering others through the recipes I prepare and how important it is for me to cook for my family, in fact some of my best memories are linked to the kitchen and I am pleased to share them with you too. But no sentimentality, as I already told you in the newsletter last week, I wanted to tell you that today, if you like, you will find me at the "Campania" shopping center in Marcianise (CE), where at 6.30 pm I will present my book to Mondadori Multicentere bookshop and I would be delighted to meet some of you too. If you are there, blow a whistle. Have a nice day and good cake: Fr.
How to make the margherita cake
In a bowl, work the softened butter into small pieces with the sugar, until you get a creamy mixture.
Add the vanilla and grated lemon peel, then one egg at a time and the salt and continue to whip.
Add the flour and the starch to the mixture.
Work everything with the electric whisk, then add the milk in which you have melted the yeast.
Pour the mixture into a greased and floured mold.
Bake the margherita cake in a preheated oven at 180 ° for 35-40 minutes.
Let cool, then remove from the mold, sprinkle with icing sugar and serve.