Half sachet of natural yeast based on bicarbonate and cremortarturo
30 g of organic whole sugar
40 ml of corn oil
120 ml about water
Spleen of untreated lemon medium
5-6 tablespoons of composed of peaches without added sugar
1 fishing noce
1 tablespoon of bio sunflower seeds
In a bowl mixed together the flour, the natural yeast, the integral sugar, the lemon peel with the oil and the water until obtaining a readily machinable compound. Coated with the frolla paste obtained the tortiera leaving the high edges. Farcite with the marmalade and cook in the oven at 180 degrees for about 30. Once cooled, add the noce fishing slices and sunflower seeds.
Stored in the refrigerator for maximum 3 days.