Such fun, I just had to buy these cake moulds as soon as I saw them and then bake a cake in them as soon as I got home, love them they are so me!
Creaming the butter and sugar to a pale, light fluffy consistency
Gently folded in the flour and ground almonds into the fluffy butter, keeping all that air that we have beaten in so that our cake will be light in texture
Ingredients
200g caster sugar
200g butter
4 eggs
100g ground almonds
100g plain flour
1 tsp almond extract4 tbsp raspberry jam
20 glacier cherries
200g icing sugar
For the pastry
100g lard diced
110g butter grated
450g plain flour
180ml cold water
1 tsp salt
This recipe can make one tray cake which you can cut into fab little individual squares or individual little cakes.
Make the pastry by mixing the lard and butter into the flour and salt with a knife, add the water and bring together to form a ball, knead just a little and wrap in clingfilm and chill for half an hour. Roll out and line your tin or individual tins then chill again for half an hour, this will stop your pastry shrinking when you bake it.
To make the almond filling, beat the butter and sugar together until light and pale in colour and fluffy,
beat in one egg at a time and add a tbsp of the ground almonds after each egg, this is to help stabilise the batter from curdling. Gently fold in the flour, almonds and extract, careful not to beat any of the air out.
Spread the jam on the base of the pastry and spread the almond paste on top, make sure that you fill just over half way up the pastry case, this is so that your icing will sit neatly in the pastry shell and not pour over the sides.
To make the icing topping take the icing sugar and add a tsp of water and mix to a this smooth paste, add a little more water if you need to, if you find it is too loose just add more icing sugar. Once the cake has cooled pour over the icing and place the cherries on top. If you have done a tray bake cut into little squares, each with a individual cherry.
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