If you’ve never had this Tagliolini Almond Cake made with pasta you’ll be surprised at how delicious it is! Throughout the Emilia-Romagna region you’ll find variations on this wonderful cake; in some areas it’s made with tagliolini, in others with tagliatelle. They are both thin, egg-based pastas and tagliolini are cut very narrow, and tagliatelle are cut a bit wider.
The lower Padana area uses tagliatelle, but without the pastry base. In other areas of the region a liqueur is added to the cake, sometimes an almond liqueur, or even marsala.
Here's my delicious take on the classic Tagliolini Almond Cake recipe!
- A board scraper
- 23 cm (9 inch) pie pan
For the tagliolini:
- 200 g “00” or all purpose flour
- 2 large eggs
For the pastry base:
- 100 g sugar
- 50 g butter
- 1 whole egg
- 100 g “00” or all purpose flour
- ½ teaspoon baking powder
For the filling:
- 1 Lemon zest from one lemon
- 50 g candied orange peel
- 100 g peeled almonds
- 50 g sugar
- 55 g cold butter cubed
- Preheat the oven to 190°C (375°F).
Make the tagliolini:
- Place the flour on your work surface.
- Next make a large well in the flour and put your eggs in the well.
- Whisk the eggs with a fork and then gradually incorporate the flour into the eggs with the fork.
- When the dough is too stiff to work comfortably with a fork, work in the rest of the flour with your hands.
- Knead the dough for about 5 minutes until it is smooth and elastic.
- Form the dough into a ball, cover and allow to rest for about a half an hour while you prepare the crust.
Make the crust:
- Process the butter and sugar together until well blended.
- Add the egg and blend in.
- Whisk the flour and baking powder together.
- Add to the food processor and process until fully blended.
- Remove the dough, form into a ball, cover and let rest while you prepare the cake filling.
Make the filling:
- Finely chop the almonds and candied orange together, by hand or using a food processor.
- Mix in the sugar, and the lemon zest.
- The filling should have a powdery, grainy consistency.
- Set aside.
- Continue making the tagliolini:
- Divide the dough into four pieces.
- Work with one piece at a time and keep the other pieces covered.
- Use your hands to roll each piece to about 10 cm by 25 cm (4 by 10 inches).
- Pass the dough through the pasta machine on the widest setting.
- Fold the dough over and pass through the widest setting again, repeatedly, until it's smooth and silky, with smooth edges.
- Reduce the width setting and pass the dough through the pasta machine again.
- Continue to reduce the width setting until the pasta sheet has reached the thinnest setting.
- Next, cut the tagliolini very thin, almost as thin as angel hair pasta.
- Dust them well with flour and let rest on a dishtowel.
Assemble the cake:
- Roll the crust out into a large round that will fit into the pie pan and up the sides.
- Place in the pie pan and trim the edges.
- Start by sprinkling a small amount of filling onto the crust.
- Next add a layer of the tagliolini.
- Continue adding the filling and tagliolini in alternating layers until you have used it all.
- Top the cake with dots of butter.
Bake the cake:
- Bake the cake for 30 minutes or until the top is golden brown.
- If the top browns too quickly place a piece of tin foil lightly over the top of the cake.
- Let the cake cool to room temperature before serving.
Best of Bologna
Bologna, in the Emilia-Romagna region, is an incredible food city you won't want to miss if you visit the region. You'll find the tagliolini almond cake in lots of the gourmet food shops throughout the city.Jump to Recipe
Traditional Balsamic Vinegar from the Emilia-Romagna region
Perhaps the most fascinating product that's made in the Emilia-Romagna region is wonderful traditional balsamic vinegar. Read (and listen) here to find out everything about this fascinating product that takes decades to produce!
And meet Sofia Malagoli, one of the charming traditional balsamic vinegar producers from the region.