Sift together dry ingredients. Cut butter into dry ingredients. Stir in egg
yolk. Pat into buttered 8 inch square pan. Bake at 350 degrees for 15
minutes. While cake bakes, beat egg white until stiff, and beat in
confectioner's sugar and ground almonds. When cake is set and light golden
brown, remove from oven, spread with jam and then almond meringue mixture.
Brown at 450 degrees for 5-10 minutes.
Recipe By : Elizabeth Powell
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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