1 hour 45 minutes
240g plain flour
1 pack "Ready-to-Roll" sweet shortcrust pastry
120g plain flour
1 Ts baking powder
1 Tsp almond extract
3 heaped TBsp jam
Toppings - flaked almonds/ground almonds
For the pastry:
Preheat oven to 200°C. Cut butter into small chunks. Add to flour.
Rub with fingers until crumb-like.
Beat the egg, then add to for a dough. Chill for 10 minutes in the fridge.
Roll out in between two pieces of clingfilm (OR on a floured surface). Approx size is 20cm x 25cm.
Line baking tin approx 20cm x 25cm. Remove top piece of clingfilm.
Turn over pastry into lined tin. Remove clingfilm and prick with a fork.
Bake for 15 minutes until slightly golden. Remove and turn oven down to 180°C.
For the cake mix:
Mix all cake ingredients, except flaked almonds, until smooth.
Spread cake mix over jam.
Sprinkle flaked almonds.
Bake for 20-25 minutes until cooked and golden brown.
Run a knife down edges if cake is stuck to tin. Cut into 12 pieces and serve!