Italian torta Bertolina is a traditional, autumnal dessert hailing from the northern Italian town of Crema. Although it's usually sweet from the addition of concord grapes, this savory twist on tradition features lemon juice and onion instead. True to its roots, all-purpose and corn flour are used, and it's cooked and flipped like an omelet on the stove-top, resulting in a crust that features small holes
- 400 grams flour
- 200 grams corn flour
- 150 grams sugar
- 1 onion (I used a yellow onion)
- 4 tablespoons lard (or extra virgin olive oil)
- 1 cup milk
- 1 lemon
- 2 tablespoons powdered sugar
- Slice the onion finely and saute it in a pan with the lard, covered, for approximately 10 minutes. It should be soft without browning, add some water if necessary.
- Place the two types of flour in a bowl with the sugar, add the grated lemon peel, the sauteed onion and enough milk for the batter to not be too firm. Stir and combine well and, if necessary, add more milk.
- Place the batter in a heavy-bottom non-stick pan greased with some oil.
- Level the top off and make a few holes with your fingers in the surface.
- Cover the pan, place it on the stove on low heat and cook for 10 to 15 minutes, flip it over as if it were an omelet by using a lid and cook until done.
- Serve sprinkled with powdered sugar. (It is also possible to bake the cake in the oven at 170C for approximately 30 minutes.)
PER SERVING *
|Calories880Calories from Fat150|
|% DAILY VALUE*|
|Calories from Fat150|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.