The Bortolina cake is addictive.
It looks like a normal white breakfast cake, but at the first bite it reveals an exceptional flavor thanks to the flour of corn flour (the thin one, do not try to abrade with coarser flour I recommend) he makes it crunchy outside and very soft inside… And the What is extraordinary is that you can do it too big without fearing that leftovers, because when you dry a little bit is even better to dip into milk.
The recipe is of a disarming ease 🙂

Here are the ingredients:

  • 250 gr of ultra fine corn flour
  • 250 gr of 00 flour
  • 200 grams of caster sugar
  • 1 glass of milk
  • 1 glass of seed oil or rice oil
  • 1 drop of marsala or grand marnier
  • 1 sachet of baking powder
  • 2 whole eggs
  • Powdered sugar for garnish

It ‘s so easy that you simply put all the ingredients together in the kneader, or knead everything by hand until you get a nice yellow, soft and homogeneous mixture.


Grease and flour a 18 cm pan if you want it beautiful high, otherwise from 22 if you want it to medium height and inform at 160 ° C for about 45 minutes until it is cooked to the test of the toothpick. Sprinkle with plenty of powdered sugar and serve.


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