Confetti di Sulmona nei Dolci
A fragrant Abruzzese home-baked almond cake topped and studded with coarsely crushed Sulmona sugar-coated almonds, known locally as torta con confetti di Sulmona.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20cm round springform cake tin
- •Electric hand mixer or wooden spoon
- •Large mixing bowl
- •Rolling pin
- •Baking parchment
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 19 g
- carbs
- 36 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 340 kcal
Instructions
- 1
Preheat the oven to 175°C (155°C fan) and line the base of a 20cm springform tin with baking parchment.
- 2
Place the confetti inside a folded clean tea towel and crush them coarsely with a rolling pin.
- 3
Beat the softened butter and caster sugar in a mixing bowl until pale, creamy, and aerated.
- 4
Whisk in the eggs one at a time, beating thoroughly after each addition until fully incorporated.
- 5
Add the lemon zest, milk, and pinch of fine salt, then stir briefly until smooth.
- 6
Fold in the ground almonds, sifted plain flour, and baking powder using a spatula until just combined.
- 7
Gently fold two-thirds of the crushed confetti directly into the thick cake batter.
- 8
Spoon the batter into the prepared tin and level the surface evenly with the back of a spoon.
- 9
Scatter the remaining crushed confetti evenly across the top of the batter.
- 10
Bake for 35 to 40 minutes until deeply golden and a skewer inserted in the centre emerges clean.
- 11
Rest the cake in the tin for 15 minutes before unmoulding onto a wire rack to cool completely.
Chef's tips
Do not crush the confetti into fine powder; retaining pebble-sized chunks ensures a delightful contrast against the soft crumb. Because the sugar coating adds sweetness, the base batter intentionally uses less sugar than standard sponge cakes.
Ingredient substitutions
- Confetti di Sulmona → high-quality artisan Italian sugared almonds (dragees), though Sulmona confetti are the benchmark
- lemon zest → orange zest or a teaspoon of Abruzzese aniseed liqueur
Storage
Store in an airtight container at room temperature for up to 4 days.
Reheating
Serve at room temperature, or warm individual slices for 5 minutes at 140°C.
Common mistakes to avoid
- •Using a food processor to crush confetti, which shatters the sugar into dust instead of rustic crunchy pieces.
- •Overbaking the cake, which dries out the delicate almond crumb.
Serving suggestions
Cooked Confetti di Sulmona nei Dolci?
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