sponge cake with lemon and apricots

  • Torta di frolla e pan di Spagna al limone e albicocche


500 g of apricots
200 g of butter
200 g of sugar
165 g of spelt flour Molino Rossetto
75 g of manitoba flour Molino Rossetto
40 g of almonds
40 g of maize starch
3 eggs
2 lemons
1 yolk
Powdered sugar


  • ORGANIC SPELT FLOUR - 17,64 OZ (500 G) -


Blend almonds with 100 g of sugar, mix with 150g of butter, grated peel of ½ lemon, a pince of salt and 1 egg. When ingredients will be mixed, add 125 g of spelt flour, Manitoba flour and knead until you obtaina homogenous dough.  Put the dough envolved by some film in a bowl in the fridge for 1 hour.
Stiffen 2 eggs, 1 yolk, 100 g of sugar, a pince of salt and grated peel of a lemon until you obtaina foamy compound; mix starch, the rest of flour and spelt and 50 g of dissolved butter. Cover a pie mold (26-27 cm) with oven paper or put some butter or some flour. Cut apricots into halves and remove the stones. Roll the dough down with a rolling pin, cover the pie mold and pierce it. Distribute apricots and then the dough of sponge cake. Cook in the oven at 160°C for about 1 hour.

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