350g flour (I have used 200g “00 type” flour and 150 of “1 type” flour)
2 medium size eggs
100g white sugar
8g vanilla flavoured baking powder
60ml Albana di Romagna Passito DOCG (or lemon zest if you prefer)
30gr pearl sugar
30ml of milk
In a large bowl, whisk together eggs, sugar and melted butter.
Gradually add flour and vanilla baking powder (previously sifted), stirring with your hands, until the dough is smooth and stiff.
Once it is ready put the dough on a tray previously covered by baking paper to avoid sticking, making it into an oval shape. Then sprinkle with pearl sugar after brushing the top with some milk.
Bake the cake in a preheated oven for 40 minutes in 170° (or until golden).
Let it cool and serve it.