In the world of Italian dough there are the simplest recipes, but with an unmistakable taste and texture. One of them is the famous Nonksation, also known as DELL Monash TorgThe cake that challenges the usual rules of sweet cuisine: it does not carry flour or yeast and, nevertheless, it is extremely sponge and delicate.
Nunkur is much more than a simple cake. This is a cultural heritage that invites us to simply enjoy the dough. Its lack of wheat and yeast flour does not limit its taste or texture, on the contrary, this makes it unique and special.
If you are looking for another dessert, light and history, do not hesitate to try this Italian typical recipe. Of course, this will become one of your loved ones and will transfer you with each bite to the serene atmosphere of Italian monasteries, where this delicious tradition was born.
Origin and tradition
The cake of the “nuns” originates in the Italian monastery of Santa Chiar and dates back to the thirteenth century. As they say, it was a nun who developed this recipe, crushing the almonds until he received a kind of flour, in an attempt to prepare a sweet one, which would not cause discomfort with the digestion of one of his sisters.
Although this is not so known, reality or legend, this soft and light cake has become a classic admiration for the confectionery. Nevertheless, his name causes the rigid savings of monastic life, where the nuns made sweets with limited ingredients, but are always looking for perfection and balance.
These nuns combined the ingredients that they had at hand to create unique desserts that accompanied religious celebrations or sold in small pastries near the monasteries. The lack of flour and yeast in this recipe reacts to the limiting ingredients, as well as to search for a light pie, delicate and easily digest, is ideal for maintenance or tea.
What does it do so special?
Unlike traditional cakes, which depend on flour and yeast to achieve structure and fluffy, this bite is based on other elements that provide air and soft texture, but it is difficult to match with ease and cream.
The secret lies in the mixture and beat of eggs, sugar and oil, often with a shade of ground almonds and ricotes, which act as a solid base and at the same time provide moisture and sponge. In addition, its aroma is usually enriched with natural aromas, such as lemon zest, vanilla or almond liquor (amaretto), which give this characteristic touch without the destruction of the delicacy of the cake.
Step by step
Although the recipe can vary slightly depending on the area or tastes of each of them, the main ingredients of Nunkur are:
- 500 grams of ricot
- Four eggs
- 170 grams of almond flour
- 250 grams of sugar
- Lemon -stra
- Eye sugar for decoration
Next, we explain step by step by a typical and simple version to prepare it at home:
- Place the eggs with sugar in a large bowl and throw them until you get a transparent, voluminous and foamy mixture. If you have electric rods, they will work a lot, as it is important to turn on the air to achieve a light cake.
- Add ricot and dry ingredients. With a fork, comb Ricot so that there are no lumps. Enter the previous mixture with almond flour and lemon zest. Mix everything softly with a spatula or spoon, making enveloping movements so as not to lose the air that you have reached when the eggs are beaten.
- Heat the oven to 160 degrees. Min round shape with baking paper or with a small amount of oil and sprinkle the soil almonds, if you prefer. Pour the mixture into the mold and bake for 30 minutes.
- Then the temperature rises to 180 degrees and bakes for another 10 minutes, until the surface becomes gold and with a dull stick, it will come out clean.
- Take the cake from the oven and let it relax in a few minutes inside the form. Then carefully deny this and place it on the grid to completely cool. Immediately before serving, sprinkle a little sugar to give an elegant and classic final bar.
Options and tips
There are some cake options that include additional ingredients, such as cocoa pink for a chocolate version, or replace almonds with ground hazelnuts for another taste. You can also add light filling, such as apricot jam or custard, although it is traditionally served to evaluate its natural texture and taste.
An important advice for the perfect cake is not to open the oven during the first 25 minutes of cooking so that it does not fall. In turn, to get this spongy point, this is the key to the use of eggs at room temperature and make sure that the white is good.
