the recipe

Ingredients (Cake)

• 375 g Butter
• 400 g Granulated sugar
• 6 g Salt
• 5 g Grated orange zest
• 500 g Eggs
• 240 g Pistacchio flour
• 320 g Flour “SHORTCRUST”
• 15 g Chemical yeast
• 1 Vanilla bean

Directions (Base Shortcrust)

1. Cream the butter and sugar, then add the eggs, salt, vanilla, and finally the flour.
2. Roll out the dough with a sheeter to 2.5 mm thickness and place in the freezer.
3. Cut out discs and strips to line perforated rings or tart molds.
4. Dock the base.

Directions (Cake)

1. Mix the softened butter, sugar, salt, and orange zest in a stand mixer using the paddle attachment.
2. Add half of the eggs and half of the sifted dry ingredients (flour and baking powder), then add the remaining eggs and remaining dry ingredients.
3. ASSEMBLY OF THE CAKE:
4. Line the tart molds or rings (ideally using perforated rings, mats, and trays for optimal baking), spread a layer of premium apricot jam on the base, and cover with semi-candied Costigliole apricots.
5. Pipe the cake batter on top, then finish with lattice strips of shortcrust pastry (classic diamond pattern).
6. Bake immediately at 180°C for 10 minutes, then at 165°C for another 25 minutes.
7. Once out of the oven, allow to cool and remove from the mold.
8. Decorate with powdered sugar and semi-candied apricots.