This very rich, plain cake is known in Russia and the Baltic as “Livia Kook”. Its unusual sand-like texture is due to the potato flour and fined chopped almonds. This cake is also one of the nicest butter cakes in many a cook’s repertoire.
250 gr unsalted butter, softened
3/4 cup caster sugar
2 teaspoons brandy
1/2 teaspoon vanilla essence
1 cup soft wheat flour type 00 Frolla Molino Ariani
1 cup potato flour
1 1/2 teaspoons baking powder
1/4 cup finely chopped blanched almonds
sifted icing sugar (optional)
Preheat oven to 180°C. Grease a deep-sided 20 cm cake tin, line with paper and grease paper.
Cream butter, sugar, brandy and vanilla until light and fluffy. Beat in eggs, one at a time, beating well until combined. Sift together three times soft wheat flour Molino Ariani and potato flour and baking powder. Add to creamed mixture, mixing until smooth. Stir in almonds.
Pour mixture into prepared tin, spreading evenly. Bake for about 45 minutes until golden brown and edges barely pull from sides of tin.
Cool in tin five minutes before turning out onto cake rack. Remove paper.
Dust lightly with icing sugar, if desired.
Slice ad serve with butter.