On the occasion of the Citrus Gardens event, which takes place annually in Gargnano, I prepared this fast, simple recipe using local products. For the pastry I replaced the butter with Gargnano extra virgin olive oil and for the filling I used my Gargnano lemon jam. Both the lemons and the olives are from my garden!

INGREDIENTS

• 350 grams of 00 flour
• 125 grams of raw caster sugar
• 70 grams of Lake Garda extra virgin olive oil
• 2 eggs
• 1 small spoonful of baking powder (lievito di dolci)
• 1 small spoonful of powdered vanilla
• 1 pinch of salt
• 1 jar of Gargnano lemon marmalade

In a large mixing bowl add the flour, sugar, baking powder and vanilla. Then add the eggs. Pour in the olive oil and mix the ingredients with a spoon. Knead the dough with your hands until it forms a crumbly texture. Divide the dough in half and put half in a round 20 cm non-stick cake pan (or line it with parchment paper). Press the dough to evenly cover the bottom of the pan. Then spread the jam over the entire surface, leaving the edges free. Crumble the rest of the dough over the jam mixture, covering the jam well. Bake at 180°C for 35 minutes. The cake will have a beautiful golden color when it is done.

From “In cucina con Lilly” / incucinaconlilly.com