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October 13, 2010

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Scintilla

Lovely pics, yummy cake... I forgot to add flour once too (to a sponge cake) but it turned out to be gunk. Not memorable for the right reasons. Thanks for this recipe!

Jozee Pizzurro


I just had a slice of this cake. I had no idea that is was flour free. It is absolutely divine. Next time, I will have it with either whipped cream or ice cream.

Mary R

Such a gorgeous description of the legends surrounding the cake... your pictures make me feel like I could reach out and dip my finger onto the powdered sugar for just a little taste!

Erica

can't wait to try this. and lovely photos. yumm. i wonder if they make this in genova, where i will be for 5 weeks in a few days!! xo Erica

Jamie

What an amazing, perfect cake! This is similar to a local cake Le Baulois of the area outside of Nantes where I live that I have been considering trying to work out the recipe for (the only true known recipe is a guarded secret). Yours is elegant and the perfect texture! Fabulous recipe.

Heavenly Housewife

What a decadent looking cake, I'd love to stick a greedy fork into this LOL.
*kisses8 HH

Rebecca

What a great-looking recipe!

Peggy

This definitely sounds amazing! It's calling my name for sure!

bigfatcook

Looks so delicious! I could eat the whole cake. I think:)))

Greets from BFC !!!!

Jen Laceda

looks yummy!!! we've had this cake in Capri also and it was delish!

c

We have not long returned from Naples..I had one of these cakes in a Gelateria with fesh cream...oh wow..its amazing..I have searched for and now found this recipe and will definately be making it tomorrow!!!

Joshua

I love the concept of having narrowed it down to only fifteen favourite fooods in Naples!
I have one I picked up yesteray in Mergellina yesterday. We'll cut into it tomorrow. Unlike the Pastiera and other amazing Neapolitan desserts, you can keep it for a few days before eating it, and you have to avoid storing it in the fridge.Love it

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