Recipe: Spelt Flour Cake with Cantiano Sour Cherry Jam
December 15, 2022 Melina Köpsel
Rezepte Rezept
Rezepte Rezept
Perfect for the Christmas season, a new recipe from Fontana: Spelt Flour Cake with Cantiano Sour Cherry Jam
Crostata di farina di farro e marmellata di visciole di Cantiano
Perfect for the Fontana Gusto 80, in its sweetest form: Spelt-sour cherry tart, good, beautiful, and healthy!
Ingredients for 8 servings:
700 g Prometeo spelt flour
300 g Molino Paolo Mariani base flour
100 g cane sugar
300 g caster sugar
300 g butter
300 g lard
6/7 eggs
1 vanillin
1 packet of chemical yeast
Lemon/orange zest
1 pinch of salt
1 teaspoon of Cointreau
400 g (Cantiano) sour cherry jam
Preparation:
Place the flours in the bowl of the mixer, add butter and lard and switch on the paddle attachment at level 1 until a grainy consistency is reached. Add the remaining ingredients and form the dough. Cover the dough with a sheet of baking paper and let it rest in the fridge for 15 minutes. Roll out the dough with a rolling pin, butter a non-stick cake pan with a diameter of 30 cm and height of 3 cm. Whisk the sour cherry jam and dilute with a little water. Pour the jam into the lined cake pan and spread with a spoon.
Decorate the tart with the remaining dough by alternately forming small bigoli or by rolling out the remaining dough and cutting it into festive strips with a pastry wheel.
Our tart is now ready to serve.
