- 150 g 00 flour
- 150 g peeled pistachios
- 150 g butter
- 120 g sugar
- 6 dates
- 1 orange
- 3 Annurca or Renetta apples
whisk the flour with the pistachios, mix it with the sugar, then with the butter. Work the mixture until you get a set of crumbs.
Distribuitene about 2 ⁄3 in a hinged mold (ø 20 cm) buttered and pressed to form a base. Place the remaining dough in the refrigerator.
Bake the base of the cake in the oven at 180 ° C for 15 minutes.
Peel in the meantime, cut the apples into 8 wedges each. Collect them in a saucepan with the juice of 1 orange and cook with the lid for 10 minutes.
Arrange apples on the base of the cake, also add the dates cut into slices and the grated zest of 1/2 orange; partially cover with the remaining dough, crumbling it. Bake again at 180 ° C for another 15-20 minutes.
Accompany the cake to taste with cream ice cream or fiordilatte.
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