Fruit Recipes
Tangerine-flavoured Almond Bundt cake
90minutes
8serves
difficulty
Preparation
For the white pastry
1
Mix the 00 flour and the pieces of cold butter in a bowl and start to mix, then add the sugar, the egg, the grated rind of the 3moretti tangerine and the pinch of salt, knead quickly until a smooth dough is formed.
2
Wrap the dough in cling film and leave it to stand in the fridge for about 1 hour.
For the cocoa pastry
1
Mix the 00 flour, cocoa and pieces of cold butter in a bowl and start to mix, then add the sugar, the egg, the grated rind of 3moretti tangerine and the pinch of salt, knead quickly until a smooth dough is formed.
2
Wrap the dough in cling film and leave it to stand in the fridge for about 1 hour.
For the filling
1
Whisk the butter and sugar with an electric whisk until fluffy, add the lightly beaten egg whites and the 3moretti tangerine juice and mix.
2
Add the flour and chopped almonds.
3
When the hour has elapsed, take the two pieces of pastry out of the fridge, remove 100g of pastry from each piece and set them aside.
4
Roll out both white and cocoa pastry into 22x36 rectangles, place the dark rectangle on top of the light one and roll up the longer side, wrap the roll in cling film and place in the refrigerator (preferably overnight).
5
Cut the roll into 4mm thick slices and line the edge of a 20cm round hinged baking tray, pressing lightly with your hands, you should get a height of about 2cm.
6
Roll out the cocoa mixture you have set aside with a rolling pin onto a sheet of baking paper and line the bottom. Pour the filling over the pastry shell and cover the tart with the remaining discs, overlapping them slightly in concentric circles to form a flower.
7
Bake at 200°C for about 30 minutes.
8
Remove from the oven and cool on a wire rack.
Tips
With the remaining 100g of white pastry, you can make biscuits.
Ingredients
For the white pastry
200 g 00 flour100 g sugar100 g butter1 eggto taste pinch of saltto taste grated rind of 1 3moretti tangerine
For the cocoa pastry
180 g 00 flour100 g sugar100 g butter20 g cocoa1 eggto taste pinch of saltto taste grated rind of 1 3moretti tangerine
For the filling
200 g chopped almonds120 g butter120 g sugar80 ml 3moretti tangerine juice 10 g 00 flour3 egg whitesto taste grated rind of 2 3moretti tangerine
