Tortionata di Lodi

The Lodi Cake (also known as Tortionata) is a typical Lombardy cake that is easy to prepare, and is perfect as a dessert to accompany cream or classic ice cream. It is also delicious at breakfast!

It is a crumbly cake rich in almonds, with a texture similar to the classic Mantuan sbrisolona. In this recipe, the shortcrust pastry was prepared with our organic Rye Flour, a cereal low in gluten and very rich in minerals such as potassium, phosphorus, calcium, iron and sodium. It is the most fibre-rich cereal of all the cereals found in nature!

Try your hand at preparing organic Lodi Tortionata.

Follow the recipe of our Health Food Coach Vanessa Lorenzetti:


  • 100 g Organic Rye Flour Antico Molino Rosso;
  • 150 g peeled almonds; 
  • 200 g Flour type 00; 
  • 120 g brown sugar; 
  • 150 g soft butter;
  • the zest of an organic lemon; 
  • 1 egg yolk; 
  • A pinch of salt;
  • q.b. icing sugar


Toast the almonds in a preheated oven at 180° for about ten minutes, checking and stirring them occasionally to prevent them from burning. Let them cool and chop them finely with a blender to obtain a homogeneous flour.

Combine the chopped butter, sugar, a pinch of salt and cinnamon in the blender. Start the mixer for a few seconds, then incorporate the egg yolk and mix again. Pour the mixture into a bowl, incorporate the sifted flour and knead all the ingredients to make a soft, homogeneous and fairly consistent dough.

Transfer the dough ball into a cake tin with a diameter of 26 cm, previously lined with baking paper. Level the dough with your hands and the back of a spoon, then draw transverse lines with the tines of a fork.

Bake the Tortionata di Lodi for about 40 minutes in a static oven preheated to 180°, then take it out of the oven and leave it to cool. Decorate with a light dusting of icing sugar and serve.



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