| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Plus 4 tablespoons /2-1/2 sticks) sweet butter; at room temperature |
| 1 |
c |
Granulated sugar |
| 1 1/2 |
ts |
Grated lemon zest |
| 2 |
|
Eggs |
| 1 1/4 |
c |
Unbleached all-puporse flour |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Salt |
| 1 1/4 |
c |
Blanched almonds; finely ground |
| 2/3 |
c |
Raspberry preserves |
|
|
Confectioners sugar for dusting top |
INSTRUCTIONS
The oldest know n cake of the world - roots go even back to the Romans.
1. Preheat oven at 325 F
2. Cream butter and sugar together until light. Add grated zest and eggs
and mix well
3. Sift flour, spices and salt together. Add flour mixture and almonds to
butter mixture and blend well
4. Pat half of this mixture evenly into the bottom of a 9-inch false bottom
tart part. Spread preserves to within 1/2 inch of the sides
5. Transfer remaining dough to a pastry bag and form a ring around the
edge, then squeeze out a lattice crust on top
6. Set on the middle rack of the oven and bake for 50 miniutes, or until
the lattice is evenly browned and the preserves are bubbling. Sprinkle top
lightly with confectioners sugar and serve warm or cold
6 to 8 portions
Posted to Bakery-Shoppe Digest V1 #455 by bluj@teleport.com (Judy Garrison)
on Dec 15, 1997
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