• Time

    1 hour and 15 minutes

  • Difficulty

    Easy

  • Course

    Desserts and Fruit

  • Italian Region

    Piedmont

Ingredients

  • 4 ½ oz butter
  • 5 oz sugar
  • 3 eggs
  • 3 egg yolks
  • 4 ½ oz cornmeal
  • 1 oz starch
  • 1 ¾ oz starch
  • 2 tablespoons almonds, finely chopped
  • lemon zest, grated
  • 1 ¾ oz sultanas
  • almond paste
  • sponge cake, crushed

Preparation

15 minutes preparation + 1 hour cooking

Beat the yolks with the sugar and fold in the egg whites whipped to stiff peaks. Gently fold in the flours, lemon, raisins and butter just melted. Pour the mixture into an oven-dish buttered and coated in flour and bake in a moderate oven (325°) for about an hour. Cover the tart with a thin sheet of almond paste and sprinkle with the finely crumbled sponge cake.

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