Читать книгу Bake Text Only - Rachel Allen - Страница 26

100g (3½oz) butter, melted and cooled slightly

2 eggs, beaten

A few drops of almond essence

100g (3½oz) ground almonds

100g (3½oz) semolina

100g (3½oz) caster sugar

Flaked almonds, for sprinkling

20 × 20cm (8 × 8in) square cake tin

1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.

2 First, make the biscuit base. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Add the egg yolk and mix well, then sift in the flour and mix together to form a dough.

3 Roll the pastry out on a lightly floured work surface to the right size to fit the base of the tin and then press into the prepared tin. Spread the raspberry jam over the top, then allow to chill in the fridge while you make the topping.

4 Place the melted butter in a bowl, add the beaten eggs and almond essence and mix well. Stir in the ground almonds, semolina and caster sugar.

5 Take the tin out of the fridge and spread the almond dough over the jam, being careful not to mess up the jam too much. (I usually place the almond dough in dots over the jam, then join it all together using the back of a spoon.)

6 Sprinkle the top with the flaked almonds and bake in the oven for about 25-30 minutes or until golden and set in the centre. Allow to cool in the tin, then cut into fingers.