500 g white flour
2 eggs
½ litre milk
150 g sugar
pinch of salt
grated rind of 1 lemon
1 sachet baking powder (approx. 15 g)
Mix all the ingredients then pour into a buttered ring-mould pan, the kind that sits on the hob, and cook for an hour.
The real Matel of yesteryear was made with leftover dough used for gnocc de la paleta (alpine hut gnocchi). The dough was flattened and baked in the oven like a small pizza. So in fact it was a kind of unleavened bread.