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Breakfast Torta with Jam (Italy)

Breakfast Torta with Jam (Italy)

5 from 3 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 8
Calories 677 kcal


  • 4 cups all purpose flour
  • 1 cup sugar sugar
  • 1 tsp baking powder
  • 2 eggs
  • 1 pinch salt
  • 1 lemon zest
  • 1 cup salted butter (2 sticks)
  • 1 1/8 cups Jar of jam (Thea’s jam comes in 340g containers which is about 1 1/8 cups jam)


  • Preheat the oven to 350 F.
  • Line a 9 inch round cake pan with parchment paper.
  • In a mixing bowl, add your flour, sugar and a pinch of salt.
  • Create a hole in the center of the flour mixture and crack your eggs into the open space.
  • Rinse a single lemon (Thea buys Organic!) and zest over the flour mixture.
  • Over the stove, heat butter until melted. Once the butter has melted, mix into your dough.
  • Work the dough with your hands to mix all the ingredients. “If the pastry is too soft – add flour. If it’s too hard – add another egg.”
  • Cover the bottom of the cake pan with parchment paper and then half the dough, saving the other half of the dough for the top of the pastry. “I use the same pastry for apple pie... obviously you have to put apples.”
  • Cover the bottom of the pastry with the desired amount of jam. Cover with crumbles of the leftover dough.
  • Bake for 25 minutes – the pastry will begin to brown and “it must have a smell” (a delicious smell at that).
  • Let the pastry cool and harden.
  • Enjoy!


Calories: 677kcalCarbohydrates: 106gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 102mgSodium: 293mgPotassium: 127mgFiber: 2gSugar: 48gVitamin A: 769IUVitamin C: 5mgCalcium: 63mgIron: 3mg
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