| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 75 |
g |
Butter or margarine; (3oz) |
| 75 |
g |
Caster sugar; (3oz) |
| 1 |
|
Medium-size egg; separated, yolk |
|
|
; only |
| 25 |
g |
Ground almonds; (1oz) |
|
|
Few drops vanilla essence |
| 75 |
g |
Self-raising flour; sifted (3oz) |
| 3 |
tb |
Milk |
| 4 |
tb |
Apricot jam |
| 15 |
g |
Flaked almonds; (1/2oz) |
INSTRUCTIONS
1. Cream the butter and sugar together. Beat in the egg yolk, almonds
and almond essence.
2. Fold in the flour and milk.
3. Spread the jam over the base of the pastry case then spoon over the
almond mixture and smooth the surface.
4. Sprinkle the almonds on top, place on a baking tray in a preheated
oven 180°C/ 350°F/Gas Mark 4 for 25-30 minutes, until golden and firm
to touch. Serve hot or cold.
Converted by MC_Buster.
NOTES : Serve this delicious blend of fruit and nuts, with lightly
whipped cream.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Exercise daily — walk with the Lord.”