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Prep Time: 20 Minutes Cook Time: 47 Minutes |
Ready In: 67 Minutes Servings: 6 |
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A crunchy almond topping,soft cake-like filling and crisp shortbread base are texture sensations for your mouth. Ingredients:
2/3 cup butter, softened |
1 cup granulated sugar |
4 eggs |
2 tablespoons milk |
2 teaspoons grated lemon rind |
1 1/2 cups ground almonds |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/2 cup seedless raspberry jam |
1 cup sliced almonds |
1 tablespoon icing sugar |
3/4 cup butter, softened |
1/2 cup icing sugar |
1/4 teaspoon salt |
2 cups all-purpose flour |
Directions:
1. Base;.
2. In bowl,beat together butter,sugar and salt until fluffy;stir in flour.Press into parchment-paper lined or greased 13 by 9-inch metal cake pan;prick dough with fork.Bake in center of 350°F oven for about 17 minutes until golden.Let cool on rack.
3. In bowl, beat butter with granulated sugar until fluffy.Beat in eggs,one at a time,beating well after each.Beat in milk and lemon rind.Beat in ground almonds;stir in flour and salt.
4. Spread jam over base;Pour almond mixture over jam.Sprinkle with slivered almonds.Bake in center of 350°F oven for about 30 minutes or until golden and cake tester inserted in center comes out clean.Let cool in pan on rack.Sprinkle with icing sugar.
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