Rosalba Velletri / Slow Food Perth 01 Aug 2007

Ingredients
250g plain flour
125g butter
125g sugar
1 egg yolk and 1 whole egg
Grated rind of 1 lemon
300g marmalade or favourite jam

Method
Sift the flour into a bowl, mix in the sugar and form a well, add the egg yolk, the whole egg, the butter chopped and the lemon rind. Knead quickly to a dough. You can also place all the ingredients in a food processor with the blade attachment and mix to form a dough. Work it as little as possible and roll it into a ball. Wrap in plastic wrap and leave to rest in the fridge for at least 30 minutes.

Break off three quarters of the dough and roll it out thinly (about 1cm thick) on a floured board, line base and sides of a greased 24cm round loose-based flan tin. Roll out the remaining dough and cut into even strips. Spread the jam over top of the pastry and cover with the strips arranged in a lattice pattern. Bake in a moderate oven (180C) for about 30 minutes or until the pastry is golden.

Rosalba Velletri / Slow Food Perth 01 Aug 2007

Ingredients
1 cup chopped pitted dates
2 cups peeled, cored, diced apple (2 medium apples)
1 ¼ cups boiling water
1 tsp baking soda
150g (3/4 cup) soft butter
1 cup sugar
1 egg
1 tsp vanilla essence
2 cups plain flour
1 tsp baking powder
1 tsp cinnamon
Icing sugar to dust

Method
Combine dates, apple and water in a bowl. Stir in soda. Cool. Beat butter and sugar until light and fluffy.
Add egg and beat well. Beat in essence. Sift flour, baking powder and cinnamon. Fold apple mixture and dry ingredients into creamed mixture. Transfer to a greased 22cm round cake tin that has had the base lined with baking paper. Bake at 180C for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave cake in tin for 10 minutes before transferring onto a wire rack to cool. Dust with icing sugar.