Torta Marco Polo is a delicious cake with candied mandarins, almond flour and mandarin jam. It is a rich and fragrant dessert, ideal to enjoy at breakfast or as a snack.
Make a well with the wheat flour and gradually incorporate the butter in pieces (softened), 1 egg yolk, 1 tablespoon of granulated sugar and 3 tablespoons of warm salted water
Work everything together; wrap the dough into a ball and let it rest
Meanwhile prepare a filling by mixing the almond flour with the well-beaten whole eggs and mixing in the sugar, the vanillin, the chopped candied mandarin and the cream
Roll out the pastry
Fit it to the bottom and sides of a buttered 24 cm tart pan
Trim the excess edges and spread 2 tablespoons of mandarin jam on the base
Pour the filling over the jam and bake in a preheated oven at 200 degrees Celsius for about 25 minutes
When baked, spread a thin layer of mandarin jam over the surface of the cake and sprinkle the flaked almonds on top
Briefly place it under the grill for another 2 or 3 minutes; finally unmold it
Cake pan
Electric beaters
Bowl
Cutting board
Store the cake in the refrigerator in an airtight container for up to 3 days.
Torta Marco Polo is a typical dessert of Italian tradition, inspired by the spices and aromas of ancient trade routes.
Italy
| Energy (kcal) | 315.8 |
| Carbohydrates (g) | 22.67 |
| of which Sugars (g) | 14.61 |
| Fat (g) | 21.3 |
| of which Saturates (g) | 8.03 |
| Protein (g) | 8.67 |
| Fiber (g) | 2.14 |
| Sale (g) | 0.04 |
