Marmalade Crostata

This offers a harmonious blend of sweetness and citrus tang. Perfectly balanced, it is a delightful treat for any occasion.

Serves 12

150g Girolomoni organic ‘00’ flour
25g La Grande Ruota yellow quick cook polenta
½ tsp baking powder
100g caster sugar
75g cold butter, cubed
1 large egg, lightly beaten
260g El Navarrico bitter orange marmalade

Preheat oven to 160ºC fan bake. Butter a 20cm springform cake tin. Put flour, polenta, baking powder, sugar and butter in a bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.

Stir in the egg with a fork until evenly combined. Press three-quarters of the dough into the base of the tin then spread with marmalade. Crumble remaining dough on top. Bake for 25-30 minutes or until firm and golden brown. Remove from the oven. Run a small sharp knife around the edge of the cake so that the marmalade doesn’t stick to the tin. Leave to cool. Dust with icing sugar and slice to serve.

Match with: Sichel Sauternes