Italians call this ‘Grandma’s Cake’; Americans would call it a baked vanilla custard pie. I’m surprised they could make such a rich bakery flavor diketone-free. This is FA’s answer to baked vanilla custard, vanilla cheesecake, and custard pies, all in one sweet bakery flavoring. It’s addictive as a standalone flavor and works great in dessert recipes.
FA Nonna’s Cake is very vanilla, whisper-light on any citrus (thank you FA!), extra rich with a lingering baked-brown-butter exhale that’s simply excellent.