Have fun in the kitchen by preparing this orange marmalade cake
INGREDIANTS
FOR THE SHORTBREAD:
2 eggs + 1 yolk
400g of flour 00
200g cold butter Meggle (Bavarian Flower)
200g of sugar
The grated rind of two small oranges
The grated rind of half a lemon
1 jar of Sorrento Solagri orange marmalade
INSTRUCTIONS
The preparation of the shortcrust pastry is really very simple. As a first step, equip yourself with a bowl: whisk the cold butter with the sugar and, subsequently, add the two eggs + 1 yolk and the orange and lemon peel; after mixing everything, continue adding the flour several times.
The shortcrust pastry will be ready as soon as it is "yellowish" and absolutely smooth. The dough must be compact and non-sticky.
Once ready, let it rest in the fridge for at least an hour.
After the necessary time, take your shortcrust pastry and start rolling it out on a floured cutting board. The thickness of it must be neither too thin nor too thick (to your liking). At this point, proceed with the filling, remembering to prick the base.
Bake at 180 degrees for about 30 minutes, then let it cool and serve.