Apple and Orange Torta

Filled with apples and perfumed with orange marmalade, this cake is crazy good. I have made my version of it so many times since Marinella taught it to me on the Amalfi Coast.

Makes 1 torte, 8-10 servings
Makes 2 crusts

Ingredient List:

• Pasta Frolla
• 500 grams (4 cups) sprouted whole wheat or whole wheat pastry flour
• 250 grams (2 cups) coconut or turbinado sugar (coconut sugar will darken your color so if you want a light color, use the turbinado)
• Pinch sea salt
• 12 grams (2 teaspoons) baking soda
• 70 grams (1/3 cup) extra virgin olive oil
• 70 grams sunflower oil (1/3 cup) (Marinalla used only sunflower oil)
• 125 (approx. ½ cup) grams water
• Grated zest each of 1 lemon and 1 orange
• ½ teaspoon pure vanilla extract
• Apple Filling
• 4 medium apples, peeled, diced (or thinly sliced)
• 3 tablespoons coconut sugar
• 3 tablespoons orange marmalade
• 2 teaspoons pure vanilla extract
• 3 tablespoons arrowroot (Marinella used cornstarch or potato starch)

Step By Step Instructions:

Make the pasta frolla: Mix together the dry ingredients: flour, sugar, salt and baking soda.

Mix together oil, water, zests and vanilla. Mix with the dry ingredients to create a soft dough. Knead on a floured surface for a few minutes to pull the dough together and form a round disc. Wrap in plastic and chill for one hour before proceeding.

Divide the dough into 2 pieces, one slightly larger. Roll half the dough out onto a lightly floured surface to be 1 inch larger than your pie plate (standard is 9-10 inches), taking care that the dough is even thickness. Lay in the pie plate gently pressing it to the surface of the pan. Pierce in several places with a fork. Remove the excess but leave a small bit to create a decorative crimp on the edge of the pie plate.

Make the filling: Combine all the ingredients, mixing well.

Spoon the filling into a 9 or 10-inch pie plate or cake pan. Spread evenly in the pan.

Roll out the remaining dough into a round about the size of the pie plate, taking care to roll it evenly in thickness. Using a knife or fluted pastry wheel, cut the dough into strips.

Lay the strips across the filling in a criss-cross pattern, creating a lattice-like topping. Brush lightly with olive oil and sprinkle with sugar.

Bake at 350F for 45 minutes or until the filling is bubbling; the apples are soft and the crust is golden brown.