Cake | Italian Jam Crostata


crostataCrunchy Crostat della Nonna. Today I’m baking a Crostata for my husban. This is partially out of guilt as I’m going abroad for a while. I thought then at least the Crostata could accompany him. It’s also his favourite cake! In this particular variety I’ve used jam from the supermarket as I have run out of homemade jam. The filling is the best when you use red fruit. In this case: strawberries.


  • 350 grams plain flour
  • 150 grams butter
  • 1 pot of your favorite (homemade) jam
  • 2 eggs
  • half a cup of sugar
  • pinch of salt
  • 1/2 teaspoon baking powder
  • zest of 1 lemon


Before you get started on the dough, preheat the oven at 180 degrees Celsius and butter the spring form.

Weigh 300 grams of flour and add 2 eggs. Mix with a fork until it’s all lumpy. Now add half a cup of sugar, a pinch of salt, the zest and half a teaspoon of baking powder. Keep on mixing with the fork. When it starts to come together use your hands. You might want to add a little flour. Form a ball and cut off 1/3. Roll out the dough to match the size of your spring form (about 23 cm).

Prick the dough with a fork and then add the jam. Roll out the 1/3 of the dough into long strings to then create a grid shaped pattern.

Place the Crostata in the center of the oven for 25 minutes at 180 degrees Celsius.


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