Curly cake

  • Difficulty: easy
  • Time: 1 hour and 45 minutes
  • Servings: 6 people
  • Calories: 222 / serving

The ricciolina cake is a delicious recipe that comes to us from the famous book of Artusi, but it is perfect for today and easily made in our ovens. It is a shortcrust pastry shell stuffed with orange marzipan and covered with crunchy golden curls, hence the name.


  • 170 grams of flour
  • 70 grams of sugar
  • 85 gr of butter
  • 1 egg
  • 170 gr of shelled almonds deprived of the dark skin plus 3 bitter almonds
  • 100 grams of sugar
  • 15 gr of butter
  • 20 gr of candied orange peel
  • 1 egg yolk
  • 1 generous handful of very thin fresh egg noodles
  • 1 piece of candied citron
  • 1 knob of butter
  • powdered sugar to taste



    1. Prepare the shortcrust pastry making a well with the flour, then put the sugar, the cold butter into small pieces and the egg in the center. Work the dough quickly using your fingertips.

fresh egg noodles pasta

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    1. Make a ball with the pasta, wrap it in cling film, and put it in the refrigerator for at least an hour.


    1. Prepare the orange marzipan. Using a food processor, blend the almonds together with the sugar and the orange peel, reducing everything to a fairly fine powder. Pour everything into a bowl.


    1. Add the butter and egg yolk.


    1. Work everything together to obtain a fairly solid paste, adding a few tablespoons of cold water.


    1. Roll out the shortcrust pastry and line a pan of about 21 cm with it. in diameter, first greased.


    1. Spread the marzipan on the shortcrust pastry in an even layer (help with wet hands, since it is sticky).


    1. Cover the cake with the tagiolini.


    1. With a brush, grease the noodles with melted butter.


    1. Bake the cake in a preheated oven at 180 degrees for about 40 minutes. Watch the cooking, and if the cake starts to brown too much cover it with aluminum foil. Let it cool completely, indeed it would be better to prepare it a day or two before enjoying it.


    1. When serving, cut the cedar into very small cubes and distribute it among the “curls”.


    1. Dust the cake with icing sugar.

curly-cake This recipe is number 579 RICCIOLINA CAKE II of the book of Artusi “Science in the kitchen and the art of eating well”.

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