Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Noodles cake


Prepare the dough for the noodles with flour, a pinch of salt, butter and three eggs, and spread it as thin as possible on floured surface, leaving it dry for at least half an hour.
Grease and flour a cake pan with a diameter of about 26 cm.
Mince the sweet almonds, put the mixture into a bowl and stir in the sugar and the grated zest of lime.
Roll up the dough, (it should have become a little dry in the meantime), cut into fine strips and unroll.
Place on the bottom of the pan a layer of tagliateline, sprinkle with the mixture of almonds, sugar and lime, sprinkle with flakes of butter and sprinkle with a squirt  of Grappa.
Continue alternating these ingredients until exhaustion.
Cover the surface of the cake with a previously buttered sturdy sheet of wax paper and put the mold in the oven at  160 ° -170 °, baking it for about an hour.
When baked, sprinkle the cake with a couple of tablespoons of lime juice and honey, let it cool and serve.

Recommended Grappa:
Bassano Classica

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    350 g white flour
    200 g butter
    180 g brown sugar
    150 g peeled almond
    One fresh cedar
    3 fresh eggs
    Acacia honey

  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Dessert
  • Preparation time:
    • About 1 hour
  • Notes:
    • The long tradition in sailing overseas influenced the eating habits of the Veneto region a lot; this "torta de paperele" (in dialect) can be considered as a derivation of "Katayif", a typical Turkish sweet.