Soft, fluffy, and topped with powdered sugar, Torta Sabbiosa, or“sandy cake,” is so-called due to the slight granular texture of the potato flakes. Though it originated in the Veneto, it's beloved around the peninsula.
Simple to prepare, this all-around versatile cake is ideal for a light afternoon or mid-morning snack, or even after dinner – Italians may even enjoy a slice for breakfast. Delicious as-is, Torta Sabbiosa's simplicity makes a suitable backdrop for various toppings and sauces. Our recipe includes an optional sauce made from mascarpone, caramel, and almonds that you can drizzle over each slice just before serving.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Torta Sabbiosa Recipe
Recipe: Joëlle Néderlants
Skill Level: Easy
Time 1 hour and 30 minutes
Ingredients for 8
8 oz. potato flakes
1 cup sugar
1½ sticks unsalted butter, softened
1¼ cups almond flour
4 large eggs
1 orange
salt
OPTIONAL
1 cup mascarpone
grappa
⅓ cup powdered sugar
2 tsp. caramel sauce
caramelized almonds
Using an electric mixer, beat the eggs with the sugar and a pinch of salt until white and foamy.
In a separate bowl, mix the butter with the potato flakes to obtain a smooth cream. Fold into the whipped eggs a little at a time at a low speed to avoid breaking the peaks. Gradually add the almond flour and the orange zest, stirring with a spatula.
Preheat the oven to 350°F. Line the bottom of a 9" springform pan with parchment paper. Pour the batter into the pan and bake for 40-45 minutes in a convection oven or until a cake tester (or toothpick) inserted into the cake's center comes out clean.
Remove from the oven and let cool. When completely cool remove from the springform. Slice and cover with grappa or 1 cup mascarpone whipped with 1⁄3 cup powdered sugar, 2 tsp. caramel sauce, and chopped caramelized almonds.