This is from November's BBC Good Food Magazine and it's to DIE for. Seriously. It's really, really gooooooooood!
For about 10-12 slices you need:
1 x 375g pack shortcrust pastry
200g soft butter
200g caster sugar
100g ground almonds
100g self raising flour
4 eggs
1 tsp baking powder
1 tsp almond extract
1/2 jar seedless raspberry jam
100g frozen raspberries
25g flaked almonds
Line a tart tin with the pastry, prick and bake in a hot oven for 10 mins till lightly coloured. Meanwhile lob everything else (apart from the jam and flaked almonds and raspberries) into a bowl and mix well to make the spongey topping.
Take the pastry out of the oven and leave to cool slightly. Nuke the jam for a few seconds to soften a bit and then spread over the pastry base. Scatter over the raspberries. Dollop the sponge topping over this and finish with a scattering of the almonds. Bake at 160 degrees for about 30-40 mins till risen and golden and firm. Serve and sigh in contentment. Loosen your trousers and have another slice ;-)
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