Advertisement
Easy
We’ll call this flat cake “greased” to distinguish it from the one in the preceding recipe. While the former is better tasting, this one has the advantage of being easier to make.
The portions for this cake and for the Mantuan cake were recommended to me by that good man, the late Antonio Mattei of Prato, whom I’ve already mentioned earlier. I say “good” because he was a genius in his art and was an honest, very industrious man. But this dear friend of mine, who always reminded me o