Pastafrola with my new spicy apricots’ marmalade

I was asked to do a pastafrola at home, although I try to keep a dietary nutrition…What could I do?

This is a marmalade I enjoy making as I love the sweetness of apricots and the spiciness of ginger..

Ingredients for the marmalade: 1.7kgr of apricots, 2 lemon juices, 1.4kgr sugar, 0.6gr vanilla powder, 1 tbsp of fresh ginger finely cut

Wash your apricots, cut them in half (you may cut them in smaller pieces, I prefer in half so that one can taste the fruit), omit the cores, and put them in a deep pot with the sugar. Put the pot in the fridge for 12 hours and toss 1-2 times. After this timing you will see that the sugar has become a syrup.

Put the pot in high heat and let it come to boil. You then have to reduce the fire. Skim the foam from the top of the fruits. Let it simmer for 30-40’. Then turn off the heat and let the marmalade rest. Re-open the heat and let it simmer for another 20’. Add the lemon juice, the ginger, and the vanilla 10’ before turning off the fire.

Then you have to put the marmalade in sterilized jars. To sterilize them, put them in hot oven for 5-10’. Then fill in every jar with cold marmalade and close them firmly.

Ingredients for the pastafrola: 7 tbsp of orange juice, 1 lemon zest, ½ tsp of cinnamon powder, 1/3 tsp of clove powder, 3+1/4 cup of all-purpose flour, 1/3 cup of white sugar, 1 cup of corn oil, 8 tbsp of brandy, 1tsp of baking powder, 7 tbsp of marmalade of your preference, a handful of almonds without their skin (easy to do: put them in a little pot, bring it to boil, strain them and omit the skin with your hands). Also spread some drops of the corn oil on the Pyrex

In a deep bowl, mix the oil, the sugar, the brandy, the orange juice and the lemon zest, using a mixer. In another bowl, mix the flour, the baking powder, the cinnamon, the clove altogether well with a spoon. In the juices’ bowl, add the flour little by little while mixing with the mixer. Towards the end, mix the remaining flour with the dough using your bare hands.

Spread a few drops of corn oil all over the pyrex before laying almost all the dough on the pyrex; keep some dough to create a stripe which you put all around the laid dough on the edge of the pyrex. Spread the marmalade on top, as well as the almonds, either whole or grated in large pieces.

Put in the oven and bake for 25-30’ in 180-190 C.

Enjoy!