Bertolda Cake
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 10
- Cost: Low
PRESENTATION
Torta Bertolda is one of those traditional Italian desserts that instantly takes you back to cozy kitchens in Lombardy. You know, where everyone gathers for a sweet treat. What sets this cake apart isn't anything fancy. Nope, it's the special cornmeal, called “fumetto.” Super finely ground from the heart of the corn, it gives this Italian cornmeal cake its almost velvety texture. Really, really smooth. People in Lombardy also use this flour for other classics like Pan meino and Amor polenta, so it's a real staple in the region.
The cake has a tender crumb with just the right amount of sweetness, thanks to simple ingredients and a burst of fresh lemon zest. That citrus note really makes it pop, setting it apart from other cornmeal cakes you might find around Italy—or even at your local bakery.
For many folks in northern Italy, this is the kind of Lombardy cake recipe you whip up when you need comfort. Like breakfast with coffee or a chill afternoon snack. Some people sprinkle a bit of powdered sugar on top, but honestly, it's perfect as is—moist, soft, and a little golden at the edges. You can just picture a table filled with family, everyone grabbing a slice, maybe even dunking it in their latte.
That's the heart of authentic Italian baking: nothing too complicated, just really good flavors and ingredients that have been cherished for generations. Torta Bertolda might look plain at first, but it's got that old-fashioned, rustic vibe that's hard to beat. Plus, the lemon aroma is amazing when you cut into it. And the aromatic flavor lingers in every bite. As far as Italian baking traditions go, this one is all about comfort and keeping things simple, which is probably why it’s still loved all over Lombardy today.
Whether you’re enjoying it at a bustling family gathering or a quiet afternoon by yourself, this cake offers a taste of genuine Lombard warmth and tradition. Really, it’s that good.
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- INGREDIENTS
- Ingredients for a 9-inch diameter pan
- Farina di mais fumetto (corn flour for pastries) 1 ¼ cup (150 g)
- Type 00 flour 1 ¼ cup (150 g)
- Butter 8 ½ tbsp (120 g) - at room temperature
- Sugar ½ cup (120 g)
- Whole milk 0.8 cup (200 ml)
- Eggs 1 - medium
- Egg yolks 1
- Baking powder 3.3 tsp (16 g)
- Lemon peel 1 - untreated
- Vanilla bean 1 - the seeds
- Fine salt to taste
How to prepare Bertolda Cake
To make the Bertolda cake, start with the aromas: slice the vanilla bean in half lengthwise and scrape out the seeds with a knife 1. Grate the zest of an untreated lemon and collect it in a small bowl 2. Now sift the corn 'fumetto' 3,
the all-purpose flour and the baking powder 4 and set the powders aside. In another bowl, place the room temperature butter cut into cubes, add the granulated sugar 5, and beat the mixture with electric whisks 6 to obtain a cream.
At this point, add the whole egg 7 and then the yolk 8, a pinch of salt, continue beating the mixture with the whisks and pour in the room temperature milk gradually 9, still with the whisks running.
When the ingredients are well mixed, turn off the whisks and flavor the batter with the lemon zest 10 and the vanilla bean seeds 11. Now incorporate the egg mixture into the powders 12
stir with a spatula to obtain a smooth batter without lumps 13. Grease a 9-inch diameter pan and line it with parchment paper following the instructions of the Lining a cake tin with parchment paper guide. Pour the cake batter into the tin 14 and bake the dessert in a static preheated oven at 338°F for 40 minutes (if using a convection oven, 302°F for 30 minutes). Once baked, remove the cake from the oven 15 and let it cool before removing it from the mold. Enjoy your Bertolda cake for breakfast or a snack!