Stonski kolač

Step 1: Rub 5 ½ oz cold unsalted butter into 10 ½ oz plain flour, 1 ¾ oz icing sugar and 1 pinch salt with your fingertips until it looks like breadcrumbs. Add 1 egg yolk and 3 tbsp cold water and bring together into a smooth dough without kneading. Wrap and chill for 30 minutes.

Step 2: Meanwhile, cook 5 ½ oz thin spaghetti in boiling salted water for 1 minute less than the packet says, until bendy with a firm core. Drain, rinse under cold water and drain well.

Step 3: Toss the pasta with 2 ⅛ oz unsalted butter and chop it into 2 cm pieces.

Step 4: Heat the oven to 350°F. Roll out two-thirds of the pastry to 4 mm and line a 24 cm springform tin, base and 4 cm up the sides. Chill while you make the filling.

Step 5: Whisk 4 eggs and 5 ½ oz caster sugar for 4–5 minutes, until pale and thick.

Step 6: Fold in 5 ½ oz ground walnuts, 3 ½ oz dark chocolate, 2 tsp ground cinnamon, 1 tbsp orange zest, 1 tsp lemon zest, 1 tsp vanilla extract and the pasta until evenly mixed.

Step 7: Spoon the filling into the pastry case and level it. Roll out the remaining pastry, cut into 1.5 cm strips and lay them across the top in a lattice, pressing the ends onto the rim.

Step 8: Bake for 55–60 minutes, until the pastry is golden and a skewer in the centre comes out with moist crumbs but no runny egg. Cover loosely with foil if the top darkens too fast.

Step 9: Cool completely in the tin, at least 2 hours, then unclip, dust with 1 tbsp icing sugar and cut into slices.