Fresh broad beans are hidden in a creamy mascarpone filling. 

Words and recipe: Jenny Somervell

This recipe is adapted from one that dates to 1545. It is surprisingly delicious, hot or cold.

Serves: 4
Time: 90 minutes

INGREDIENTS

Filling
1½ cups freshly shelled broad beans
3 eggs, separated
400g mascarpone cheese
¾ cup castor sugar
¼ cup flour
¼ tsp baking powder
½ tsp cinnamon
grated rind, juice of one orange
icing sugar to decorate

Pastry
¾ cup flour
¾ cup fine ground almonds
¾ cup castor sugar
150g butter

METHOD

Pre-heat the oven to 175°C. To make the pastry, add the almond flour, flour, and sugar to a bowl. Add in the butter and mix well. Chill until ready to use.

Put the broad beans in a small saucepan and cover the beans with water. Bring to the boil, then simmer for 20 minutes, adding a little more water if required to prevent sticking. Drain, then puree in a blender.

Add the mascarpone and sugar and blend to a smooth paste. Add the orange rind, juice, and egg yolks, and blend again. Whip the egg whites in a separate bowl, until stiff.

Grease a large pie dish with butter. Roll out the pastry to line the dish. Add the sifted flour and baking powder to the bean mix, then fold in the beaten egg whites. Pour the filling into the pastry shell and bake at 175°C for 35-45 minutes.

Allow to cool. Sprinkle with icing sugar just before serving. You can eat it warm or cold, with whipped cream or yogurt.

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