Crostata is definitely the type of cake I do the most, and my favorite for breakfast usually, and what I show you now it’s really an amazing version of it 🙂
I wanted to do a recipe that could fit with the bitter orange marmalade we prepared this winter, and I think this cake is just perfect for it!
INGREDIENTS (for a 28 cm pan):
- 240 g flour (I used 160 g Einkorn flour and 80 g whole spelt flour)
- 130 g butter, cold
- 110 g sugar
- 2 yolks (and if needed a spoon of egg white)
- the zest of one lemon, untreated
- a teaspoon of salt
- 130 g butter, at room temperature
- 130 g sugar
- 130 g almonds
- 10 g bitter almonds (or apricot kernels)
- 2 eggs + 1 yolk
- the zest of one orange, untreated
- 1 vanilla bean
- 370 ml bitter orange marmalade
- First of all prepare the dough for the pastry, follow the same steps of any other crostata recipe, like THIS for example. Let it rest covered in the fridge at least a couple of hours, but you can leave it also overnight.
- Then prepare the frangipane cream: whisk together the soft butter and the sugar for some minutes, until nice creamy, add also the vanilla pulp and the orange zest. After some minutes, start adding the eggs one by one, and keep whisking until it grows in volume and gets a bit fluffier. Then add the almonds (that you have previously reduced into a flour). Place in the fridge while you work the pastry.
- Put some flour on your working table and flatten the pastry using a rolling pin at a thickness of about 3-4 mm. Roll the pastry on the rolling pin, and put it into a cake pan (before grease it with some butter), paying attention not to break it. Fit nicely the pastry in the cake pan. Now, with a fork, pierce all the surface of the pastry.
- Take the frangipane cream and pour it in the pastry. Spread it nicely on all the surface.
- Bake at 180 °C, static mode, for about 40-45 minutes.
- Then let it cool down a bit, and then spread the bitter orange marmalade on the top. That’s all 🙂
Flour: organic stone ground Einkorn flour and whole spelt flour (macinato intero di farro) from Mulino Marino