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225 g/8 oz/2 cups plain (all-purpose)
flour
A pinch of salt
100 g/4 oz unsalted (sweet) butter, softened
375 g/13 oz caster (superfine) sugar
A few drops of almond essence (extract)
4 eggs, separated
250 g/9 oz ground almonds
Amaretto, to taste
75 g/3 oz crystallized (candied) fruits, chopped
100 g/4 oz apricot jam (conserve)
50 g/2 oz blanched almonds, cut into thin strips
Juice of 1/2 lemon |
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Method:
Sift the flour and salt into a bowl.
Make a well in the centre, add the butter, 100 g/4 oz of the sugar,
the almond essence and the egg yolks. Work with the fingertips,
gradually drawing in the flour, until the mixture forms a smooth
paste. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
Meanwhile, beat the almonds with the remaining caster sugar and the
egg whites. Flavor to taste with amaretto. Mix the crystallized fruit
with about 45 ml/3 tbsp of the jam. Roll out the chilled pastry
(paste) and use to line a 20 cm/8 in springform cake tin (pan). Prick
the base with a fork and spread the fruit and jam in the base. Spoon
the almond mixture over, then scatter with the shredded almonds. Bake
in a preheated oven at 180°C/350°F/gas mark 4 for about 45 minutes
until golden brown and just set. Leave to cool. Remove the tin and
transfer to a serving plate. Heat the remaining jam with the lemon
juice, adding a little water if necessary. Brush all over the top of
the cake to glaze, then chill until ready to serve.
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