A very old family recipe from Italy. The French influence in this cake no doubt came from Naples having been under Bourbon rule for so many years. Thankfully, my mother actually recorded it, because before then, the recipe was committed to memory and passed down through the generations. I didn't think it could get any better until I opted to swap the store bought grahams--an addition I suspect was made here in the states--for homemade. This cake really needs nothing because it stands strong on its own, but I do have a dressed up version posted at the end of the instructions. This is one of many recipes I've had to record and translate for the generation behind me, who did not grow up in the kitchen; need measuring devices and very detailed instructions. Please only use the very freshest, best quality ingredients you possibly can, I promise it is well worth it.