Bakewell cake

Name: bakewell cake
Cook time: 30 min
Total time: 95 min
Yield: 12
Ingredients: 250 g wheat flour; 300 g cold butter; tl salt; 4 el cold water; 8 el raspberry confiture; 1 lemon cleaned up; 2 medium sized egg; 175 g granulated sugar; 200 g almond flour; 3 el almond shavings

English bakewell cake with raspberry jam and almonds.

Ingredients

Kitchen Stuff

1 quiche mold with loose bottom (Ø 28 cm)
1 baking paper

Directions

Sift the flour over a bowl. Cut the butter into cubes and mix with the salt with your fingertips through the flour, until a crumbly mixture is created.
Add the water and knead into a cohesive dough.
Grease the quiche mold with butter. Spread the dough evenly over the bottom and sides of the mold and press well.
Prick holes in the bottom with a fork and cut the edges if necessary. Leave to rest for 30 minutes in the refrigerator.
Preheat the oven to 200 ° C.
Cover the dough base with parchment paper, put in the baking container and bake for about 15 minutes in the oven. Remove from the oven and remove the filling and baking paper.
Put the bottom in the oven for about 5 minutes. Allow to cool on a grid.
Spread the cake base evenly with the jam.
Melt the butter in a saucepan. Grate the yellow skin of the lemon and press out half of the fruit.
Mix the melted butter, eggs, sugar, lemon zest and juice and the almond flour into a bowl.
Divide the almond mixture (frangipane) over the confiture.
Sprinkle the top of the cake with the almond shavings and bake in the center of the oven for about 45 minutes until golden brown and done.
After 35 minutes, check that the cake is done. Cover with aluminum foil if it gets too dark. It is cooked when it is slightly raised and colored golden brown.