This British cake is everything your palate needs! As different as delicious! Try this recipe and surprise yourself!
2-4 tbsp flaked almonds
to serve icing sugar
275g plain flour, plus more for dusting
150g unsalted butter, cold and cubed
75g golden caster sugar
1 egg, lightly beaten plus 1 egg white
½ lemon, zested
125g unsalted butter, softened
125g golden caster sugar
5 drops almond extract
2 eggs, lightly beaten
150g ground almonds
50g plain flour
1 tbsp milk
50g caster sugar
1 tbsp lemon juice
To make the pastry, sift the flour into a bowl, add a pinch of salt and the cubed butter, and rub together with your fingertips until it resembles crumbs.
Add the sugar, whole egg and lemon zest. Mix everything together with a knife, and then get your hands involved. Knead everything together quickly until it forms a ball. (Alternatively you can pulse in a food processor.) Wrap in clingflim and leave to chill for 1 hour.
To make the jam, put the raspberries, sugar and lemon juice in a small pan. Bring to a simmer, and keep bubbling until the raspberries lose their shape and turn into a sticky jam, about 8 minutes. Stir frequently with a wooden spoon. Strain through a sieve, discarding the seeds, then leave to cool.
Heat the oven to 180C/fan 160C/gas 4. Roll the chilled pastry out on a lightly floured surface to about 3mm thick. Use to line a 22cm fluted tart tin about 3cm deep. Roll the rolling pin over the top of the tart to trim the pastry crust. Prick the base all over with a fork.
Line the pastry with a scrunched up piece of baking paper, then fill with baking beans or uncooked rice. Blind bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes until the pastry looks dry and lightly golden. Brush with the egg white while still hot, and allow to cool. To make the frangipane, beat the butter, sugar and almond extract together. Add one egg, and beat again. Add a spoonful of ground almonds to help the egg bind, then add the remaining egg with another tbsp of almonds and beat until incorporated. Mix in the remaining ground almonds and flour. If the mix is a little stiff, add the milk and whisk again.
Spread the jam in an even layer over the pastry case with the back of a spoon or spatula. If the jam has stiffened a little while cooled, mix vigorously to loosen.
Spoon the frangipane over the jam, spreading it out evenly. Bake for 20 minutes.
Scatter with the flaked almonds and bake for another 5-10 minutes until the frangipane is risen and golden. A skewer poked into the frangipane should come out clean.
Cool, dust with a little icing sugar and serve with cream or custard.