Name: Almond cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 360.00 g flour cake; 210.00 g icing sugar; 15.00 ml Baking powder; 375.00 g butter softened; 250.00 g marzipan; 1.00 eggs lightly beaten; 15.00 ml butter; 2.00 ml lemon juice; 25.00 ml jam smooth apricot; 50.00 g almonds flaked, toasted

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Ingredients (10)

CAKE

360.00 g	flour — cake
210.00 g	icing sugar
15.00 ml	Baking powder
375.00 g	butter — softened

FILLING

250.00 g	marzipan
1.00	eggs — lightly beaten
15.00 ml	butter
2.00 ml	lemon juice

ICING

25.00 ml	jam — smooth apricot
50.00 g	almonds — flaked, toasted

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Method:

Preheat the oven to 180 ºC (350 ºF). Line a 20 cm loose-bottomed cake tin with wax paper.
Sift all the dry ingredients together.
Rub the butter into the dry ingredients using the tips of your fingers. Lightly squeeze the dough into a ball and divide into three parts. Chill for about 30 minutes.
Blend all the ingredients for the filling and divide in two.
Press one third of the dough into the prepared tin.
Spread one half of the filling over this. Grate another third of the dough on top, spread evenly with a fork and press it down lightly.
Spread the remaining filling over. Grate the remaining third of the dough on top, spread evenly with a fork and press it down lightly.
Bake for 45 minutes or until baked through and golden brown. Cool in the tin.
Spread the hot apricot jam over the crust and sprinkle with almond flakes.
Makes a medium-sized cake.