|200 g||butter — softened|
|300 g||castor sugar|
|300 g||almonds — ground|
|3||eggs — large, yolk only|
|salt — to taste|
|1 tsp||almonds — extract|
|350 g||dried fruit cake mix|
|1/2 cup||coffee liqueur|
|5||apples — granny smith|
|200 g||raspberries — or cherries|
|lemon — halved, juice only|
|100 g||flour — plain|
|75 g||butter — cold, chopped|
|salt — just a pinch|
|100 g||almonds — flaked|
|50 g||brown sugar|
Soak the fruit:
Place the cake fruit mix in a small bowl and add the brandy and liqueur making sure the fruit is covered.
Let it stand overnight shaking the bowl each time you walk past.
Make the frangipane:
Preheat the oven to 180 degrees C.
Using an electric beater, beat the butter and sugar until well combined.
Add the rest of the frangipane ingredients and mix on a slow speed or a wooden spoon until a smooth and thick paste.
Spread evenly into a 2.5 liter capacity oven proof dish and bake for 40 – 45 minutes until golden and cooked and a skewer inserted in the middle comes out clean with just a few crumbs.
Cover with foil after 30 minutes to prevent overbrowning.
Make the Fruit Topping:
Peel, core and slice the apples into thin wedges (about 12 – 16 wedges per apple).
Place in a roasting tin and top with the soaked cake mix fruit, fresh berries and lemon juice.
Cover with foil and bake at 180 degrees C for 30 – 40 minutes until the apples are soft but not breaking up.
Make the crumble:
Place the flour, butter and salt into a bowl and rub with your fingers until it resembles rough bread crumbs.
Stir in the almond and sugar and set aside.
When the frangipane and fruit has cooked, remove from the oven and preheat the oven to 200 degrees C.
Use a slotted spoon and spoon the fruit over the frangipane.
Spoon over 8 tablespoons of the liquid.
Scatter the crumble over the fruit and bake for 20 minutes until golden.
Let the dessert stand for at least 10 minutes for a warm pudding or let it cool to room temperature.
Serve with ice cream or vanilla custard.
Recipe reprinted with permission of Heinstirred.