Servings:
8
Prep time:
45
Cooking time:
55
INGREDIENTS
- - 200g Whole Wheat Flour
- - 100g Spelt Flour
- - 3 oranges
- - 200g Brown Sugar
- - 160g Spalmolio
- - 150g Rice-Cucine Vegetal cream
- - 150g toasted almonds
- - 1 teaspoon pink pepper
- - 1 teaspoon cream of tartar
- - 100ml Apple Juice
- - Half a teaspoon Agar Agar
- - Dried beans (to bake)
INSTRUCTIONS
- In a food processer, combine the wheat flour, the spelt flour, 120g sugar and the spalmolio, then knead to obtain a smooth dough. Cover it with cling film and let it sit in the fridge for 45 minutes.
- Peel the oranges, separate the wedges and peel them too. Let them caramelize in a pan with 20g sugar and some spalmolio. Afterwards, divide them into 2 batches and process half of them in a blender.
- Process the almonds until you obtain flour, then add the cream of tartar.
- Prepare the frangipani custard whipping the cream and the remaining sugar, then add the blended oranges, the ping pepper and the almond flour.
- Level the dough to a 4mm layer, then use it to cover a 22 cm wide mould, previously coated with spalmolio and flour. Pour a handful of dried beans on top of the dough and bake for 15 minutes at 175°C. Remove from the oven and let it cool down a little bit, then remove the beans and spread the frangipani custard inside. Bake again for 25-30 more minutes. Remove from the stove and let it cool down completely
- Heat the apple juice, add the agar agar and simmer for 2 minutes, then remove from the stove and let it sit to create the gelatin.
- Place the caramelized pineapple slices in the center of the cake, then spread the gelatin on the surface and decorate with some pink pepper grains. Instead of gelatin with apple juice, you can also use apricot gelatin.
