Ancient cake

I made Torta antica for the first time at a family celebration, adapted from a classic recipe I've had for some time. I noticed that if I keep the whipped cream just for decoration and opt for a light mascarpone cream, the cake turns out more to my liking. It’s not complicated to make, and the ingredients are easy to find. A 22 cm pan is suitable and ensures a base that’s not too thick, but not too thin.

Quick info

Total time: about 1 hour (including cooling and assembling)
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 8
Difficulty: medium
Recipe type: homemade cake, suitable for special days or when you want something more festive

Ingredients

Base:
2 eggs
100 g sugar
100 g melted butter
160 g flour
half a packet of baking powder
9 tablespoons pineapple syrup
one can of pineapple (580 g, usually 6-7 large slices)

Cream:
2 egg yolks
250 g mascarpone
3 tablespoons sugar
2 egg whites (leftover from yolks)

Decoration:
fresh fruits or pineapple cubes (from the can)
grated chocolate or flakes, optional

Preparation steps

1. Preheat the oven to 180°C. Grease a 22 cm round pan with butter and dust it with flour.

2. Prepare the base: put the melted butter and sugar in a bowl and mix just until combined. Add the eggs, flour, baking powder, and the 9 tablespoons of pineapple syrup. Mix everything until you have a smooth batter, without lumps.

3. Open the can of pineapple, drain the slices, and reserve the juice for the base and soaking. Arrange the pineapple slices on the bottom of the pan, without overlapping them. Pour the batter over them and level it gently.

4. Place the pan in the oven for 20-25 minutes. The base should be lightly browned and pass the toothpick test. Remove the pan and let the base cool completely in the pan or on a rack, so it doesn’t crumble when cut.

5. While the base is baking, prepare the cream. Whisk the egg yolks with the sugar until they become light in color. Add the mascarpone and mix well until you have a uniform mixture.

6. Whip the egg whites until stiff peaks form. Gently fold them into the mascarpone cream with a spatula, so the mixture doesn’t deflate too much. The cream will be quite airy.

7. When the base has cooled, cut it horizontally into two equal parts as best as you can. Place the first half on a serving plate. Lightly soak it with the remaining syrup from the can (don’t overdo it to avoid making it too wet).

8. Spread half of the cream over the base. You can sprinkle some pineapple cubes on the cream if you want something fresher inside.

9. Place the other half of the base on top, with the pineapple side facing out. Use the remaining cream to decorate on top or around the edges, as preferred. I also add some diced pineapple or a little grated chocolate on top.

10. Let the cake chill for at least an hour before cutting, so the flavors meld together.

Why I make this recipe often

This cake is quick compared to other versions with layers or elaborate creams. The ingredients are not expensive and can be found almost anytime. I like that it’s quite light, not heavy or overly sweet. It keeps well even the next day if stored in the fridge.

Tips and variations

Tips

If the base seems too soft after baking, let it cool completely before cutting. Pineapple contains a lot of water, so don’t add too much syrup for soaking.

Don’t overmix the cream after adding the egg whites; use wide, gentle motions from bottom to top.

You can make the cream a day in advance and keep it covered in the fridge.

Substitutions

Mascarpone can be replaced with a richer cream cheese, but the taste will be slightly different.

If you don’t have canned pineapple, you can use fresh pineapple, but you’ll need to slice it very thin and cook it a bit so it’s not too tough.

If you want a lactose-free version, use lactose-free butter and mascarpone.

Variations

You can add a little grated lemon zest to the base or cream for a fresher note.

For decoration, use other fruits: kiwi, strawberries, oranges, depending on the season.

You can make a taller base if you use a smaller pan, but you will need to increase the baking time a bit.

Serving ideas

I usually serve it cold, straight from the fridge, as it holds its shape better.

It goes well with coffee or tea, but also on its own.

You can serve it with a scoop of vanilla ice cream if you want something richer.

Frequently asked questions

Can I make the base a day in advance?
Yes, the base keeps well, covered, at room temperature or in the fridge if it’s very hot in the kitchen.

If I don’t have a 22 cm pan, can I use another?
Yes, you can use a 20 or 24 cm pan. In the smaller pan, it will be a bit taller and require an extra 2-3 minutes in the oven; in the larger one, it will be slightly shorter but can be cut just as well.

Is it mandatory to put cream between the layers?
No, the classic version has only whipped cream for decoration, and the rest is base with pineapple. You can omit the cream, but I prefer it this way for texture.

How much sugar can I reduce if I don’t want it to be sweet?
You can reduce the sugar in the base to 80 g and in the cream to 2 tablespoons without any issues, especially if you’re using sweet canned fruit.

Nutritional values

Estimated for a slice (out of 8): approximately 320-350 kcal, 20 g carbohydrates, 5-6 g protein, 18-20 g fat. Values may vary depending on the type of mascarpone, how much cream you use, and how much syrup remains in the base. The cake isn’t among the most dietetic, but it doesn’t have a lot of sugar or whipped cream either.

Storage and reheating

It keeps in the fridge, covered, for up to 3 days. The base with pineapple remains soft, it doesn’t dry out. It’s not the kind of cake that gets reheated, but after being in the fridge, it’s easier to cut. If you want to serve it at room temperature, take it out 10-15 minutes beforehand.

Torta antica remains simple and balanced, without hard-to-find ingredients or complicated steps. This recipe is the version that I find easiest to reproduce at home, even without much experience.

 Ingredients: Base 2 eggs 100 g sugar 100 g butter 160 g flour half a packet of baking powder 9 tablespoons pineapple compote juice one can of pineapple (580 g) Cream 2 egg yolks 250 g mascarpone 3 tablespoons sugar Decoration chocolate, fruits ...

 Tags:  ancient cake