Cocoa Frangipane Pie

Directions

1. Add the lemon zest and 80 grams of sugar to a food processor and pulse.
2. Add the sugar mixture, flour, 1 eggs, 100 grams of softened butter, cut into pieces, baking powder, and vanilla to a stand mixing bowl. Mix well until a crumbly dough forms.
3. Cover the dough in plastic wrap and refrigerate for at least 1 hour.
4. Sift the almond flour with the cornstarch, cocoa and a pinch of salt.
5. In another bowl, cream the remaining butter and sugar.
6. Add the remaining eggs while beating continuously, and the dry ingredients, one spoonful at a time, until they have been completely incorporated.
7. Add the almond extract and continue beating until the mixture is creamy.
8. Preheat the oven to 170 degrees Celsius.
9. Press the dough into a 24-centimeter pie plate and flute the edges.
10. Spread the orange jam on the bottom of the pie crust. Pour the cream into the pie plate and level it well.
11. Bake for approximately 40 minutes.
12. Allow the pie cool and sprinkle the pie with powdered sugar.