Macaroon Cake
Flaky pastry (3 1/2 oz)
Raspberries (1 oz)
Sugar (3 3/4 oz)
Ground hazelnuts (2 1/2 oz)
2 Egg whites
Grated rind of 1 lemon
Caster sugar
Icing Sugar
Slivered almonds
Puree the raspberries in a liquidiser with ( 1 1/4 oz) of the sugar,
then pass the mixture through a tamis.
Prepare a macaroon paste by mixing, with a spatula, the rest of the
sugar,the ground powered nuts, the egg whites and lemon rind.
Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an (7
in) tart tin with a removable base. Prick it all over with the prongs of
a fork (Put it in a refrigerator if you are not going to bake it at
once).
Pre-heat the oven to 425 F.
Lightly sprinkle caster sugar over the uncooked pastry, then spread the
raspberry puree over it in a smooth layer.
Spread the macaroon mixture over the raspberry, smoothing the surface
with the help of a spatula.
Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat to
350F after 20 minutes if it is browning too quickly. Take it out and
leave it to cool a little.
Scatter the slivered almonds over the top of the cake while it is still
warm. Sprinkle the cake with icing sugar then put it under hot grill for
just long enough to caramelise the sugar lightly. Take care, as this
takes barely a minute.
Let the cake cool, then take it out of the tin.
Servings: 6
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