A crumbly pastry and a tender almond heart that literally melts in your mouth: this is a winning combination!
In the morning it gives you the right charge to start the day, and in the afternoon is an irresistible snack… it’s the right time to cook!
SERVES 6 PEOPLE
READY IN 1h 15’
2 cups all-purpose flour
1 egg yolk
5 oz butter (cubed and cold)
5 oz sugar
1 teaspoon baking powder
1 pinch salt
1 pinch lemon zest
2,5 ozbutter at room temperature
Butter and flour to taste
Sliced almonds to taste
STEP 1: MAKE THE CRUST
Place all-purpose flour on the pastryboard. Make a hole in the centre and place eggs into it. Start blending with a fork and gradually add all-purpose flour, sugar, cubed butter, baking powder and salt.
Knead by hand to get a ball, then wrap the dough into clingfilm and put it into the fridge for 20 minutes.
Altetnatively put all ingredients in a mixer and mix for 15-20 seconds.
STEP 2: MAKE THE FILLING
Place sugar, butter and almonds in a blender and mince.
Place the mixture in a bowl, add the eggs and mix carefully.
STEP 3: ROLL OUT THE DOUGH
Remove the dough from the fridge and remove the clingfilm.
Put some flour on the pastryboard , the roll it out using a rolling pin and make a circle shape a little bigger than the baking tin (in order to make borders).
Spread the baking tin with soft butter and cover with flour, removing the excess. Now place the dough sheet into the baking tin and press with fingers.
STEP 4: FILL
Fill the crust with the filling prepared on step 2.
Srinkle with sliced almonds.
STEP 5: COOK
Cook the cake into preheated oven at 180°C for 4o minutes.
#getBready & enjoy your meal