TORTA DI TAGLIATELLE (della nonna) di chef Jessica Lupelli

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar and calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

Boil tagliatelle in salted water until al dente; drain and set aside.

Preheat the oven to 350°F (175°C).

In a mixing bowl, beat eggs and sugar until fluffy.

Melt butter and mix with the egg mixture, adding vanilla extract.

Sift together baking powder, cocoa powder, and salt; fold into the egg mixture.

Gradually add milk and lemon zest, stirring until combined.

Gently fold in the cooked tagliatelle until evenly coated.

Pour the mixture into a greased cake pan and smooth the top.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Once cooled, frost with cream cheese and sprinkle with powdered sugar.

Decorate with fresh fruit and almonds before serving.

Cooking Techniques

Spice Level:

Allergens