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Ingredients
- BASE:
- 250 grams all-purpose flour
- 100 grams icing sugar
- 1/2 tsp kosher salt
- 200 grams cold, unsalted butter, cubed
- 12 TBS raspberry jam
- CAKE:
- 200 grams unsalted butter, soft and cut into cubes
- 200 grams granulated sugar
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 3 large eggs, room temperature
- 100 grams almond flour
- 100 grams all-purpose flour
- 1.5 tsp baking powder
- 50 grams flaked almonds
Details
Servings 12
Preparation
Step 1
BASE:
1. Preheat the oven to 400F. Butter and line a 9X9 tin with parchment paper.
2. Combine the flour, sugar, salt, and butter in a food processor until the pastry comes together in a ball. Press the pastry evenly into the prepared tin and bake for 20 minutes until the base is golden brown. Remove from the oven and turn down the temperature to 350F.
3. Let the base cool for 10 minutes, and then gently spread the raspberry jam over the pastry.
CAKE:
1. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and airy. Add the almond and vanilla extracts and the eggs and beat well. Add the almond flour, all-purpose flour, and baking powder until just combined.
2. Spread this mixture over the jam, then evenly sprinkle the flaked almonds over the top. Return to the oven for 30-40 minutes, baking until the cake is golden brown and set. Cool for 20 minutes before slicing into fingers.
Makes 12 servings.
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