125 g (4 oz) shortcrust pastry
1 stick (8 Tbsp) 115 g (4 oz) butter
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1 egg, separated, plus 1 egg yolk
1/4 cup (25 g) 1 oz ground almonds
2.5 ml (1/2 tsp) almond flavouring
3/4 cup (75 g) 4 oz self raising (self rising) flour
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) milk
90 ml (6 level tbsp) plum jam
1/4 cup (25 g) 1 oz flaked almonds
1 stick (8 Tbsp) 115 g (4 oz) butter
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1 egg, separated, plus 1 egg yolk
1/4 cup (25 g) 1 oz ground almonds
2.5 ml (1/2 tsp) almond flavouring
3/4 cup (75 g) 4 oz self raising (self rising) flour
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) milk
90 ml (6 level tbsp) plum jam
1/4 cup (25 g) 1 oz flaked almonds
method
1. Butter and base-line a 21.5 cm (8 1/2-inch) straight-sided sandwich tin. Roll out the pastry and use to line the tin, prick well with a fork. Bake blind in the oven at 200°C (400°F) mark 6 for 10 -15 minutes until just set.
2. Whisk the butter and sugar until pale and fluffy. Gradually beat in the egg yolks one by one, and stir in ground almonds and flavouring.
3. Fold in the flour, lemon juice and milk. Whisk one egg white and gently mix into the mixture.
4. Spread the jam over the pastry base. Spoon over the cake mixture, level and sprinkle with flaked almonds.
5. Bake in the oven at 180°C (350°F) mark 4 until golden brown and firm to the touch, about 30 minutes. Cool in the tin.
2. Whisk the butter and sugar until pale and fluffy. Gradually beat in the egg yolks one by one, and stir in ground almonds and flavouring.
3. Fold in the flour, lemon juice and milk. Whisk one egg white and gently mix into the mixture.
4. Spread the jam over the pastry base. Spoon over the cake mixture, level and sprinkle with flaked almonds.
5. Bake in the oven at 180°C (350°F) mark 4 until golden brown and firm to the touch, about 30 minutes. Cool in the tin.
serving amount
serves 12
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