| 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.
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