This is a simple but very tasty cake and it'll definitely be featuring on our plates again :-) I made half a tray's worth and froze a few pieces - just to stop us from gobbling up the lot.
Have a lovely weekend!
Jam tray bake (for 24 pieces/one 9" square tray)
for the shortcrust pastry:
125g cold butter
75g caster sugar
1 egg yolk
1 tbsp cold water
for the topping:
6 tbsp jam (e.g. strawberry - I used a homemade red plum jam)
200g butter, softened
200g caster sugar
4 medium sized free range eggs
100g ground almonds
100g self raising flour, plus extra for dusting
1 tsp almond extract
150g sifted icing sugar
the juice of 1/2 lemon
For the shortcrust pastry:
- Combine flour, butter and sugar in a bowl until mixture resembles fine breadcrumbs. Add the egg yolk and chilled water.
- Combine into a dough and knead on a lightly floured surface until smooth; wrap in clingfilm and leave to chill in the fridge for 30 minutes.
For the almond topping:
- Whilst the pastry is resting, preheat the oven to 200 C.
- Beat the butter and sugar together in a large bowl until smooth and creamy.
- Beat in the eggs, one at a time, adding a little of the of the ground almonds and flour after each addition.
- Add the rest of the flour and almonds, mixing everything well and stir in the almond extract.
- Roll out the pastry and line the tray, creating a rim up the sides to help hold the filling.
- Spread the jam onto the pastry, then pour on the almond topping.
- Bake for 35 to 40 minutes, until well risen, firm and golden.
- Remove from the oven and leave in the tin to cool.
- Stir together the icing sugar and enough of the lemon juice to make a drizzle icing to top the cake.
(recipe from www.theenglishkitchen.blogspot.co.uk)