Italian Margherita Cake / Torta Margherita
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light Italian butter cake with hazelnut filling, traditionally served with coffee or tea. Tender and buttery with nutty flavor, it's a classic accompaniment to morning beverages or an afternoon snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups cake flour ((235 grams))
- 1½ teaspoons baking powder
- 1 pinch salt
- 2 large eggs*
- 1 large egg yolk*
- ¾ cup granulated sugar ((150 grams))
- 1 teaspoon vanilla
- ½ cup + 2½ tablespoons butter (melted & cooled)
- ¼ cup + 2 tablespoons milk* (I used 2%) ((90 grams total, if doubling the recipe then double this amount))
- ½-¾ cup Hazelnut cream (Nutella) ((148-222 grams))
- 2-3 tablespoons powdered/icing sugar
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 136mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.