torta light con crema di arance

Light cake with Orange cream


  • 330gr whole wheat flour
  • 60ml + 2 teaspoon Honey
  • 1 egg and 2 yolks
  • 1 lemon zested
  • 60ml Extra-virgin fruity olive oil
  • Skimmed milk
  • 2 apples
  • 40gr pine nuts
  • 50gr almonds
  • 70gr walnuts

For the orange cream

  • 3 organic oranges
  • 2 teaspoon Honey


In a bowl pour 60 ml of honey and the flour; add the zest of a lemon, one egg, two yolks and oil. Add some milk so to create a smooth and silky batter with which you’ll make a dough you’ll wrap in a cloth. Let it rest in the fridge for at least 30 minutes and when it’s ready, roll it out with some flour using a rolling pin.

The dough will not be exactly uniform but you will try to put the biggest pieces together on a tin covered with parchment paper. In the meanwhile slice the apples and put them in a pan with the last two teaspoons of honey; fate cook for about 5 minutes keeping on stirring to prevent them from sticking. Last, add walnuts, pine nuts and almonds.

Peel the oranges, cut them and put in a pan with honey to cook until you’ll create sort of a marmalade. Spread a thin layer of orange cream on the short pastry and top with the cooked oranges.

Top it with the short pastry leftovers. Bake at 180°C for about 40 minutes. In a gas oven, it will take some minutes more.


If you’re a lactose intolerant, use soy or rice milk instead of cow.