Bomba di Mandorle alla Veneziana

Venetian Almond Cake

Preparation info

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Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Venetian recipes for almond cakes would fill a not-too-little book: Every family, every pastry shop appears to have a version of its own. This one is among the least common. Its appearance is supposed to suggest a halved cannonball bristling with almond and citron “shrapnel”—hence the name bomba. The batter, in addition to almonds, citron, and raisins, features the quickening presence of the grated peel of an entire lemon.