
Historical recipe: Torta Margherita – a 19th-century gluten-free cake
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates Torta Margherita – a 19th-century cake from Italy that is both gluten and dairy-free.
- 120g Potato starchsifted
- 120g Caster sugar
- 4 Eggs
- Juice or zest of a lemon(optional)
Method
step 1
Separate the egg yolks from the whites. Beat the yolks with the sugar until pale and creamy. Add the lemon (optional) and the potato starch and beat.
step 2
In a separate bowl, whisk the egg whites until stiff peaks form, then delicately fold the whites through the batter.
step 3
Place the mixture into a round cake tin (buttered and lined with baking paper). Bake at a moderate heat for about an hour or until golden on top and firm to the touch.