Today, Perlana Man is in hospital and I’m waiting for Jonathan that is visiting to get up and maybe spend a bit of time together in town, so to avoid bad thoughts, I write the recipe of this cake that I had made some time ago and that the rest of the gang liked a lot. Questa e’ la versione italiana.

Basically, you make a pastafrolla, with baking powder and orange blossom flower and you put it to rest in the fridge. I have already described how to do this in the recipe of the orange flower water crostata. When it is time to assemble the cake, you put the oven on, I put 180, but I had to lower after a while, maybe 160/170 would be better? Then, you take 500gr of strawberries, you wash them, drain them, cut the leaves away and then cut them in small pieces, but not too small, like in four, max eight. As you cut them, put them in a bowl with 3 tablespoons of sugar and the juice of half a lemon and mix them every now and then as you keep on cutting. In this way, by the time you have cut all the strawberries, there should already be some juice in the strawberries, but not too much. Prepare the pan with the butter and the flower, roll the pasta frolla out and gently lay it out on the pan, leaving a bit of a border. Pour the strawberries with the juice on the pasta frolla and even them out. Put in the oven, it usually cooks in some 45′.

The good thing about this cake is that the strawberries cook and therefore they have a little bit more of flavour than fresh strawberries, and given that it is so difficult here to find really good fruit and vegetables, this is not a small advantage. The baking powder did not work for some reason, but it turned out good anyway. I feel like something is missing and suggestions are welcome, maybe I will try with crema pasticcera under the strawberries.