Portuguese cake with Organic Ladyfingers with Spelt

01.

Prepare the pastry: in a bowl mix the sugar with the eggs, the yolk and the grated lemon zest. Add the oil, the sifted flour with the yeast, a pinch of salt and mix the ingredients with a fork.

02.

Transfer the mixture on a lightly floured pastry board and knead quickly with your hands, until you get a soft and homogeneous dough.

03.

Form a dough, place it in a bowl and cover the pastry without butter with a cloth. Leave to rest for 1 hour in the refrigerator before using it.

04.

Meanwhile, prepare the cream. Pour the almond milk into a saucepan and let it cool. Add brown sugar and stir to melt.

05.

In another bowl, break the eggs and whisk them for a couple of minutes. Then add them to the almond milk, stirring well. Add Strega liquor too.

06.

Once the rest is over, roll out the pastry with the help of a rolling pin to a thickness of half a centimeter, and transfer it into a tart mold (about 22-24 cm) oiled and floured or covered with parchment paper Trim the edge and puncture the bottom with a fork.

07.

Place the ladyfingers on the base of the tart, with a herringbone decoration.

08.

Then pour the cream on the ladyfingers, one spoon at a time to cover them all, and let stand for 5 minutes to absorb the liquid from the biscuits. Bake at 180° C in static mode for 35 minutes. Bake the Portuguese cake and let it cool before serving!