Ideal for closing a good meal or as an afternoon snack.

Serves: 4


  • Half litre of milk
  • 300g Squacquerone di Romagna PDO
  • 150g sugar
  • 130g stale white bread
  • 100g peeled almonds
  • 5 eggs
  • Grated zest of 2 or 3 oranges
  • 2Tsp of baking powder
  • Butter
  • Breadcrumb
  • A pinch of vanilla salt

Toast almonds in the oven at 180°C for a few minutes. Let them cool down and then finely chop them mixing with sugar. Dip the bread in the milk, squeeze it gently and mix it with Squacquerone. Add the almonds with sugar, 5 yolks, baking powder, vanilla salt and orange zest. Beat the 5 egg whites until stiff and add them carefully to the Squacquerone mixture. Pour the mixture in a baking pan greased with butter and sprinkled with breadcrumb and put it in the oven at 190°C for about 50 minutes.
Allow to cool and sprinkle with powdered sugar.

Leave a comment