Crostata valtellinese al sambuco

🍇 Rustic cake with elderberry jam | Recipe with white flour and lemon zest

A simple and genuine cake that encapsulates the scents and flavors of tradition. Made with a mix of white flour and buckwheat flour, this rustic tart is enriched with a special filling: elderberry jam, delicate and aromatic. Perfect for a snack from another time or a hearty breakfast 🫐🍋.

📝 Ingredients for 6–8 servings:

• 400 g of white flour
• 100 g of buckwheat flour (black flour)
• 250 g of sugar
• 250 g of butter
• 3 eggs
• 1 packet of baking powder
• Zest of 1 lemon
• Elderberry jam to taste
• A pinch of salt
• Icing sugar (for decoration)

👩‍🍳 Procedure:

1. Place the flours in a well on a pastry board or in a large bowl.
2. Add the eggs and start mixing.
3. Combine the sugar, softened butter, grated lemon zest, a pinch of salt, and the packet of baking powder.
4. Work the ingredients until you obtain a homogeneous and compact dough.
5. Wrap the dough in plastic wrap and let it rest for about an hour in the refrigerator.

🍰 Baking:

1. Grease and flour a baking tray.
2. Roll out the dough and place it in the tray, leaving a slight edge.
3. Spread the surface with elderberry jam to taste.
4. Bake in a static oven at 180°C for about 20 minutes, until lightly golden.
5. Remove from the oven, let cool slightly, and dust with icing sugar before serving.

📷 The image of the dishes is purely indicative and does not necessarily correspond precisely to the recipe.