Pasta margherita with rhubarb and apple compote
Servings 8
Ingredients
- 4 eggs, whites and yolks separated
- 120 g of sugar
- 120 g of potato starch
- Juice of 1 lemon
For the filling
- 250 g of rhubarb**
- 2 apples
- 110 g of sugar
- 160 ml of tea*
- Zest of 1 organic lemon
For the frosting
- 200 g of icing sugar
- 2 tablespoons cold strong tea*
- 1 tablespoon lemon juice
- 2 tablespoons of almonds
Instructions
- Beat the egg yolks with the sugar until white and light. Add potato starch and lemon juice and whisk with an electric mixer for about ten minutes. Fold in the whipped egg whites.
- Preheat oven to 180°C and line a 18 cm round baking tin with parchment paper.
- Scrape the batter into the tin and bake for about 35 minutes, until golden brown on the surface and dry inside. Test with a toothpick to be sure it is ready.
- Let it cool and in the meantime make the apple and rhubarb compote to fill the pasta margherita. Cut the rhubarb and peeled apples into cubes, put them in a baking pan with sugar, tea and lemon zest. Bake for 20 minutes, stir and bake for 20 more minutes. The fruit will eventually be soft and you'll have a sweet and dense syrup. Let it cool down.
- When both the cake and the apple and rhubarb compote are cool, slice the cake horizontally and fill with the fruit compote. Pour also all the syrup.
- Now there's just the final icing left. Mix the icing sugar with tea and lemon juice. Scrape it slowly over the cake so that it will cover the entire surface of the cake and drip lusciously on the sides.
- Slice a handful of almonds, toast them for a few minutes in a pan and sprinkle onto the cake. Wait a few hours before slicing the cake and serve it with a cup of tea.
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Notes
*Brew your tea in advance pouring 2 teaspoons of loose tea in a mug with steaming water and let infuse for 5 minutes, then drain and let the tea cool down completely.
**This unusual rainy Summer gifted me with three harvests of rhubarb, an absolute exception for the otherwise sunny and hot Tuscan summers. If you cannot find rhubarb with the same amount of apples, or add a handful of raspberries, too!