35 minutes

– Eggs, 2
– Pasrty flour, 4,2 oz
– Montepulciano grape jam, 7 tbps
– Salt, 1 tbs
– Confectioner’s sugar, 1 tbs
– Sugar, 4,2 oz
– Butter, 4,2 oz


Leave the butter for 30 minutes at room temperature and once it is soft, knead with an electric mixer amalgamating sugar , until the mixture is creamy. Then add the eggs (at room temperature) while stirring, add the flour gradually , adding salt only at the end. Pour the mixture into a baking pot (24 cm) covered with parchment paper. Cover with the AC 7-8 tablespoons of jamthat will sink into the cake baking . Put the cake in a preheated oven at 150 ° for ca 25 minutes. Once out of the oven, let it rest for few minutes and before cutting it, cover it with powdered sugar.

Thanks to: Mamma Regina