Today I was inspired to bake and, as tomorrow is Saint Valentine’s day, I decided to make the “cake of love”, or “Crostata dell’amore” (in Italian). Of course the name is just made up for the event, and of course I don’t care about Saint Valentine’s day… But any excuse is good to wake up in the morning and find some nice dessert that tells you: I love you! Yes! We should let love speak for every moment, end express it with gestures, smiles, words and TASTE! Tomorrow I will wake up happy knowing that I can taste my sweet crostata dell’amore, and share it with my flatmates.
Well I wanted to bake something quick and easy and of course, gluten, dairy and egg free so I found a recipe that I slightly transformed to put a bit of my creativity and love.
The base or pasta frolla is made with:
170 g of self-raisin gluten free flour
4 tablespoons of dairy free sunflower spread (it needs to be cold so put it in the fridge before you use it!)
2 tablespoons or unrefined brown sugar
How to prepare it:
Mix flour, sunflower spread and sugar. You can use a food processor or just work it well with your hands. If it is too sticky, add more flour.
Use sunflower spread to prepare your tray, so your cake won’t get burn or stick to the tray.
Spread your dough on the tray with your hands.
Put it in the fridge for half an hour
When you take the tray out of the fridge, prick the dough with a fork to avoid a soggy base and to cook it well.
Put the tray in the oven (preheated) and leave it for 10 minutes.
Fill your crostata dell’ amore as you like!!
I have used:
This is the result:
Tomorrow morning look at the mirror, smile, and repeat several times: “I love you!” 🙂