1x250g Pack Ready to Roll/Already Rolled Short Crust Pastry
2 Eggs
115g Caster Sugar
75g Butter
1/2 Teaspoon Almond Essence
115g Ground Almonds
Icing Sugar (for dusting)
Jam
Equipment
1x7 Inch Baking Tin (greased)
1 Mixing Bowl
1 Knife
1 Fork
1 Pan
1 Electric Whisk
The Good Bit
- Lay the pastry out into your tin and prick the bottom with a fork then spread a good amount of jam over the bottom. Pre heat your oven too 200c 400f gas 6. Melt the butter in a pan then let it cool a little.
- Whisk together the eggs and sugar until it resembles a mousse and holds soft peaks for about 5 seconds, whisk in the butter, almond essence and then gently fold in the ground almonds. Pour this into your now lined cake tin and place in the oven for 15 minutes then reduce the heat too 180c 350f gas 4 and cook for another 40-45 minutes.
- Remove from the oven when golden and allow to cool for 15 minutes or so then dust with icing sugar and serve. (serve with a drizzle of cream for decadence)
